Vegan Layered Crunchy Tostada (Crunchwrap)

• 1 burrito size whole wheat low carb tortilla
• 2 fajita size flour low carb tortillas
• 2 tbsp. spicy organic black beans, rinsed & drained
• 1 tbsp. chopped onion
• 1 - 2.5 oz. serving No Evil plant based chorizo, chopped
• 1 tbsp. Siete cashew queso, warmed
• 1 tbsp. Tofutti vegan sour cream
• Taco Bell mild sauce
• shredded iceberg lettuce
• chopped tomato

Preheat oven to 375F.

Place the two fajita size tortillas on a baking sheet lined with parchment paper and lightly spray with cooking spray.  Bake for 9 minutes, flip with tongs and bake for an additional 4 minutes. Set aside until ready to assemble.

Heat a skillet over medium heat and spray with cooking spray.  Add the chopped chorizo, beans and onions, and cook until heated through, about 5 minutes.  Remove from the heat and set aside.

Heat a second skillet over medium heat and spray with cooking spray.  Add the burrito size tortilla to it and cook for 10 seconds to warm, use tongs to flip the tortilla and cook another 10 seconds.  Set the tortilla on a cutting board or work surface.  To assemble, put the chorizo, bean mixture into the center of the burrito size tortilla.  Top with 1 tbsp. warmed queso, spreading it out over the top. Drizzle with taco sauce.  

Top with 1 of the smaller fajita size tortillas. Spread 1 tbsp. of vegan sour cream over the top and sprinkle shredded lettuce and tomato over the top.  

Place the second fajita size tortilla on top.

At this point, you are supposed to fold the edges of large tortilla over the top of the smaller ones to the center to create a crunchwrap before warming it in the skillet.  My large tortilla wasn't large enough, so I skipped that step and warmed it in a skillet just on one side with large tortilla in the pan. Once out of the pan, I used a pizza cutter to cut the extra large tortilla off leaving a layered crunchy tostada without the wrap!

Serve with avocado chunks and more taco sauce.  Y U M ! ! !

1 Crunchwrap yields 343 calories, 33g protein, 25g fiber, 9g fat and 26 net carbs.  I was still able to pick it up and eat it with my hands, although messy!  Vegan Comfort Food!