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A crunchy flour tortilla wraps around seasoned plant-based taco mixture, DIY queso, smooth guacamole, and a hard tostada shell in this delicious vegan take on the popular fast-food item. Every mouthful gives you the ultimate texture combo - from crunchy to smooth - making this homemade spin way better than what you'd get at the drive-thru.
When my significant other asked for this dish five separate times within just two weeks, I realized I'd nailed something truly awesome. The mix of lentils, mushrooms, and walnuts makes a taco filling that won over even my friends who usually turn their nose up at plant-based food.
Key Components
- Green lentils: Cook them slightly firm so they hold up during mixing
- Cremini mushrooms: They add umami flavor and meat-like consistency
- Walnuts: Bring a nice fat content and pleasant bite to the filling
- Large flour tortillas: Go for the 12-inch ones for easy folding
- Tostada shells: They're what gives you that signature crunch inside
Step-By-Step Walkthrough
- 1. Whip Up Your Filling
- Cook your lentils until they're just done - a bit of firmness works best. Mix them with mushrooms and toasted walnuts in a food processor until broken down but still textured. Add taco seasonings and nutritional yeast for extra flavor.
- 2. Mix Your Condiments
- For the queso, blend up some cashews with nutritional yeast and spices. Make the sour cream by combining coconut yogurt with cashews and seasonings. You can do this part ahead if you want.
- 3. Crisp Your Shells
- Drizzle corn tortillas with oil and bake them until they're super crispy to make tostadas. They taste way better than the ones from the store.
- 4. Stack Everything Up
- Start with queso on the main tortilla, put taco filling on top, add the tostada, then pile on sour cream, tomatoes, lettuce, and guacamole.
- 5. Get The Fold Right
- Use a small extra piece of tortilla to cover any middle gaps before you fold the edges in a six-sided pattern. Then cook until golden and crispy.
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After tons of testing this recipe, I found that how you stack things really matters. Starting with queso at the bottom helps everything stick together, while putting the tostada in the middle gives you that awesome crunch with every bite.
Smart Prep Tricks
You can make most parts ahead of time: fix the taco filling, queso, and sour cream up to three days early. Keep them in separate containers in the fridge and warm up the filling and queso a bit before you put everything together.
Queso Tricks
Want your cheese sauce to taste like real nacho cheese? Throw in some pickled jalapeños with a splash of their juice. The zingy kick works so well with the creamy cashew base.
Putting It All Together
Don't go overboard with fillings and keep everything in the middle - this helps you fold it up without tearing. A modest amount of each item means you can fold it properly and it won't break apart when cooking.
Make It Your Own
Go ahead and add things you love like pickled red onions, hot peppers, or extra salsa. Just remember to keep things balanced so your wrap doesn't burst.
What began as a fast-food craving ended up as something much tastier - a DIY version that hits all the right spots with wholesome, plant-based stuff. If you're vegan or just trying to eat more plants, this crunchwrap shows you can eat well without missing out on fun foods you've always loved.
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Frequently Asked Questions
- → Why use extra tortilla bits?
- Regular tortillas are too small to fully close up all the fillings. Extra pieces help lock things in tight.
- → Can I prep the parts ahead of time?
- Definitely! Make the taco mixture, cheese sauce, and sour cream beforehand. Just put it all together and warm it before eating.
- → How do I stop it from popping open?
- Don’t overfill the tortilla. If it feels stiff, heat it with a damp towel to soften it up before folding.
- → Can I swap for pre-made versions?
- Of course! Store-bought vegan taco meat, cheese, and sour cream work well if you’re in a hurry.
- → How to keep the tostada shell crispy?
- Put sauce or other wet fillings above the tostada, not beneath it, to keep it crunchy.