We updated a fast food favorite to be totally vegan and completely irresistible. Creamy vegan queso dip and meaty lentils make a satisfying filling while a quick trip in a hot skillet adds crunch to every bite. To make them a little faster, make the lentils up to 4 days ahead, the queso the day before, and prep your lettuce and tomatoes the morning of. When it’s time to eat, grab an extra set of hands to make assembly a snap.
Ingredients
FOR LENTIL FILLING
- 2 1/2 c.cooked green lentils (from about 1 cup dried)
- 1 Tbsp.extra-virgin olive oil
- 1small yellow onion, finely chopped
- 2garlic cloves, minced
- 3 Tbsp.tomato paste
- 1chipotle pepper in adobo sauce
- 1 tsp.ground cumin
- 1/2 tsp.ground coriander
- Kosher salt
FOR CRUNCHY WRAPS
- 8large flour tortillas
- Chipotle Vegan Queso
- 8tostada shells
- Guacamole
- Shredded lettuce
- Quartered cherry tomatoes
- Vegetable oil, for pan
Directions
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- Step 1Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt. Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.
- Step 2Build crunchy wraps: Add a scoop of spiced lentils to the center of each flour tortilla, leaving a generous border clear for folding. Drizzle with chipotle queso, then top with a tostada shell. Spread tostada shell with an even layer of guacamole, then scatter lettuce and tomato on top.
- Step 3Tightly fold edges of large tortilla toward the center, creating pleats. Carefully invert crunchy wraps so pleats are on the bottom and they stay together.
- Step 4Heat a thin layer of oil in a medium skillet over medium heat. Once the oil is shimmering, add one crunchy wrap at a time, seam-side down, and cook until golden, 3 minutes per side. Transfer to a plate and repeat with remaining crunchy wraps.