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Vegetarian Crunchwrap Supreme with Plant-based Meat

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Mexican
Servings: 4

Ingredients

  • 5 10" flour tortillas
  • 1 lb frozen plant-based "meat" grounds
  • ½ c water
  • 3 tbsp taco seasoning
  • ⅔ c nacho cheese sauce
  • 4 tostadas or hard taco shells

Toppings

  • sour cream
  • shredded lettuce
  • tomatoes, diced
  • Mexican-blend or cheddar cheese, shredded
  • Taco Bell Mild Sauce

Instructions

  • Wash and dry produce. Dice tomato.
  • In a large skillet, cook frozen meatless grounds over medium-high heat until thawed and heated through.
  • Add ½ c water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes until combined and thickened.
  • Meanwhile, cut one of the tortillas into quarters. Lay out 4 whole tortillas.
  • Add about a ¼ c meatless grounds to the center of each tortilla. Top with cheese sauce and tostada.
  • Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.
  • In a large skillet, heat a drizzle of vegetable or canola oil over medium heat.
  • In batches, add the folded tortillas, seam side down, to the skillet and cook until golden about 3-4 minutes. Flip and cook the other side.
  • Remove from heat, open and add the cold ingredients on top of the tostada: sour cream, lettuce, tomato, shredded cheese, and taco sauce.
  • Fold back up and serve.

Notes

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