Ingredients

1 tbsp. extra-virgin olive oil

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 chipotle chile in adobo sauce, coarsely chopped

3 tbsp. tomato paste

1 tsp. ground cumin

1/2 tsp. ground coriander

Kosher salt, to taste

2 1/2 cups cooked (from about 1 cup dried) or canned, rinsed green lentils

11 large flour tortillas, divided

Chipotle Vegan Queso, for drizzling

8 tostada shells

Guacamole, shredded lettuce, and quartered cherry tomatoes, for assembly

Vegetable oil, for pan

Instructions

Step 1: In a large skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened, about 7 minutes.

Step 2: Add the chopped garlic and cook for about 1 minute until fragrant. Then stir in the chipotle chile and tomato paste, mashing the tomato paste with a wooden spoon, and cook until it darkens slightly, about 2 minutes.

Step 3: Mix in the ground cumin, ground coriander, and salt to taste. Add the cooked lentils and 1/4 cup cold water, stirring to combine.

Step 4: Cook the lentil mixture, mashing some lentils occasionally and adding 1 tablespoon water if it gets too dry. Continue until lentils are heated through, partially mashed, and no liquid remains, about 5 minutes.

Step 5: Cut as many 2 1/2-inch squares as possible from 3 of the tortillas. Set these aside; you may not use all the pieces.

Step 6: On each of the remaining 8 tortillas, add a scoop of the spiced lentil mixture to the center, leaving a border for folding. Drizzle with chipotle vegan queso, then place a tostada shell on top.

Step 7: Spread a layer of guacamole on each tostada shell, then top with shredded lettuce and quartered cherry tomatoes. Place a tortilla square on top, then tightly fold the edges of the large tortilla inward, creating pleats to seal the filling. Quickly invert the crunchwrap so the pleats are on the bottom to help keep it together.

Step 8: In a medium skillet, heat a thin layer of vegetable oil over medium heat until shimmering. Add one crunchwrap at a time, seam side down, and cook until golden brown, about 3 minutes per side. Transfer to a plate and repeat with remaining wraps.

Tips & Variations

For extra crispiness, press the filled crunchwrap gently with a spatula while cooking to seal the edges firmly.

Try adding sautéed mushrooms or smoked paprika to the lentil filling for more depth of flavor.

Use gluten-free tortillas if you prefer a gluten-free option.

Homemade chipotle vegan queso can be made using cashews or store-bought vegan cheese sauces for convenience.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils work well. Just be sure to rinse and drain them thoroughly before using to avoid excess moisture in the filling.

How can I make this recipe nut-free?

This recipe is naturally nut-free as long as you choose a vegan queso that does not contain nuts. Many store-bought options are nut-free, or you can make a tortilla sauce-based queso.