These vegan tostada wraps use lentils, refried beans, vegan cheese sauce, cashew sour cream, tomatoes, lettuce, and hot sauce. They make two high-protein wraps with a crispy center and a golden seared outside.
Ingredients
FOR THE LENTIL TACO “MEAT”
- ¼ cup diced yellow onion
- ½ cup canned brown lentils drained 1 tablespoon taco seasoning
TO ASSEMBLE
- 2 6-inch corn tortillas
- ½ cup fat-free refried beans homemade or store-bought
- ½ cup Cheese Sauce warmed
- ¼ cup Cashew Sour Cream plus more for serving
- 2 Roma plum tomatoes, diced 1 cup chopped romaine lettuce
- Your favorite hot sauce optional
- 2 10-inch flour tortillas
Instructions
- Preheat the oven to 400°F.
- Make the taco “meat”: In a large nonstick sauté pan, cook the onion over medium-high heat until just softened, 1 to 2 minutes. Add the lentils, taco seasoning, and 2 tablespoons water and mix well. Remove the pan from the heat once the lentils are hot and set aside.
- Assemble the tostadas: Arrange the corn tortillas on a baking sheet and toast in the oven until crisp, 8 minutes. Remove from the oven and layer the toasted tortillas with the lentil mixture, refried beans, cheese sauce, sour cream, tomatoes, lettuce, and hot sauce, if desired.
- Heat a large nonstick sauté pan over medium-high heat. Place a tostada in the center of a flour tortilla and fold the edges of the flour tortilla toward the center to completely enclose the tostada. Carefully place the wrapped tostada in the pan, folded-side down, and sear for 3 to 5 minutes, until golden brown. Flip and cook for 3 to 5 minutes on the second side, then transfer to a plate. Repeat with the remaining tostada and flour tortilla.
- Serve with additional sour cream and hot sauce, if desired.