Make the Taco Filling, see link to recipe in the instructions.
Make the Cheese Sauce, see link to recipe in the instructions.
- 1 large flour tortilla
- 2 to tostada shells
- 1 cup taco filling
- 1/3 cup cheese sauce
- 1 cup baby spinach leaves
- ½ cup cilantro chopped (optional)
- 1 small tomato diced
- 1 tablespoon extra-virgin olive oil
Make the Taco Filling Click the link for the recipe. Make the Cheese Sauce. Click the link for the recipe.
Place a tostada shell in the center of the flour tortilla, evenly place the spinach leaves and cilantro on the shell, then the taco filling, cheese sauce, and tomatoes. Put the second tostada shell on top of the filled shell. Now fold half of flour tortilla over the filling and fold small sections over the shells all the way around until the entire flour tortilla is folded over the shells.
Heat the oil in a medium skillet on medium heat. When the oil is hot, slip a large spatula under the folded side of the crunchwrap and slide the folded side down into the pan. Cover and cook for 5 to 7 minutes, or until it’s golden brown. Flip and cook the other side (covered) until golden brown.
Dip in extra cheese sauce and enjoy!
You can use a store-bought vegan cheese if you want. Just make sure that it melts for best results.
Calories: 489kcal | Carbohydrates: 42g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 1092mg | Potassium: 592mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4800IU | Vitamin C: 27.5mg | Calcium: 162mg | Iron: 3.1mg