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Crispy outside with soft inside, this tortilla creation packs layers of plant-based taco "meat," homemade cheese sauce, smooth guac, and a crunchy shell right in the middle. Each mouthful gives you different textures from soft to crunchy, making this DIY version way tastier than what you'd get at a drive-thru.
When my partner asked for this dish five separate times in just two weeks, I knew I'd hit on something amazing. The mix of lentils with mushrooms and walnuts makes a taco "meat" that got thumbs up even from my friends who usually only eat the real thing.
Key Components
- Green lentils: Cook them a bit firm so they don't turn mushy when processed
- Cremini mushrooms: They bring deep flavor and meaty bite
- Walnuts: These give the taco filling a nice fat content and pleasant chew
- Large flour tortillas: Grab the 12-inch ones for easy folding
- Tostada shells: These give you that must-have crunch in the middle
Steps To Follow
- 1. Whip Up The Taco Filling
- Start with slightly firm lentils - don't cook them until totally soft. Mix with mushrooms and toasted walnuts in a food processor until broken down but still chunky. Add taco seasonings and nutritional yeast for extra flavor.
- 2. Mix Your Sauces
- For the cheese sauce, throw cashews, nutritional yeast and spices in a blender. Make your sour cream by combining coconut yogurt with cashews and seasonings. You can make both a few days ahead if you want.
- 3. Crisp Your Shells
- Put some oil on corn tortillas and bake them until they snap when you break them. They'll taste much better than the ones from a box.
- 4. Stack Everything Up
- Start by spreading cheese sauce on your big tortilla, then add taco meat, put the crunchy tostada on top, and finish with sour cream, tomatoes, lettuce, and guacamole.
- 5. Fold It Right
- Use a small piece of extra tortilla to block any holes in the middle, then fold the edges in using six folds. Brown it on both sides until golden.
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After tons of trial runs to get this just right, I found out that how you layer things matters a lot. Starting with the cheese sauce helps everything stick together, and putting the crunchy shell right in the middle means you get that awesome crunch in every single bite.
Time-Saving Ideas
You can make most parts ahead of time. The taco filling, cheese sauce, and sour cream all last up to three days in the fridge. Just store them separately in closed containers and warm up the meat and cheese before you put everything together.
Cheese Sauce Magic
Want your cheese sauce to taste like real nacho cheese? Throw in some pickled jalapeños and a splash of the pickle juice. The sour kick and spice work great with the creamy cashew base.
Putting It All Together
Don't pile on too much filling and keep everything toward the middle. Less is actually more here if you want to fold it without tearing and cook it without stuff falling out.
Ways To Switch It Up
Go ahead and add whatever toppings you love. Pickled onions, extra hot peppers, or your favorite salsa all work great. Just don't go overboard or you won't be able to close it up.
What began as a fast food craving turned into something much better. This homemade version gives you all the satisfaction but with wholesome plant ingredients instead. Whether you don't eat animal products or you're just trying to eat more plants, this crunchwrap shows you can eat mindfully without giving up the foods you love.
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Frequently Asked Questions
- → Why do I need extra tortilla pieces?
- Burrito-sized tortillas are a bit too small to fully cover the fillings. Patching with extra pieces helps keep everything tucked in.
- → Can I make the parts ahead?
- Totally! Prep the vegan meat, cheese sauce, and sour cream earlier. Just assemble and grill when you're ready.
- → Why won't my wrap stay shut?
- Don't stuff it too full. Also, warm up tortillas with a damp paper towel if they're feeling stiff or dry.
- → Are store-bought ingredients okay?
- Yep! Pre-made vegan meat, cheese, and sour cream work great if you're short on time. Homemade just tastes a bit better!
- → How do I keep the shell crunchy?
- Keep wetter toppings (like sour cream) above the tostada so the bottom layer stays crisp.