• Combine everything for the lettuce and set aside.

Ground Beef

• You can either use plant-based meat like Impossible or Beyond, or lentils, TVP, or my Tofu Ground Beef recipe.
• If using plant-based meat, flatten your pound of vegan beef in a large skillet with a bit of oil. We want to maximize surface area contact. Let the meat cook for 3-4 minutes. Then flip it, it should be nice and browned.
• Break it up with a spatula or potato masher. Add the taco seasoning and lime juice. Cook for another 3-4 minutes and then add in the water, stir to combine, and taste and adjust for seasoning.

Nacho Cheese

• Soak the cashews in boiling water for 15 minutes. Then drain and add them to a high speed blender along with the unsweetened plant milk. Blend until smooth.
• Add to a saucepan over medium heat. Add in the onion and garlic powder, jalapeño brine and then stir to combine. Bring to a light simmer and add in the vegan cheddar cheese. Whisk until melted. Taste and adjust for seasoning.

Tostada

• If you are making a tostada from scratch you just need to fry a corn tortilla in a bit of oil over medium heat until it's golden brown and crispy! You can also bake or air fry.

To Bake

• Preheat oven to 400 degrees F. Line a baking sheet with foil or a silicon mat (or just use cooking spray). You can also use a wire rack as well, which is what I prefer.
• Spritz the tortilla with a little cooking spray and sprinkle a little salt.
• Bake for about 8 - 10 minutes (or until golden brown) flipping halfway through.
• Let cool on a wire rack
• To Air Fry
• Do the same as baking but Air Fry for 4-5 minutes flipping half way through, or until golden brown!

Assembly

• Warm the tortilla and then add some vegan sour cream in the middle. Scoop out about 1/4 of the ground beef and add it to the middle as well. Pour over some vegan nacho cheese. Then add the tostada, the lettuce and tomatoes, and then some more sour cream.
• Fold over half the tortilla, then grab the corner where it's folded, and fold that over. Repeat all around until the crunchwrap is enclosed up.
• Heat up a griddle over medium heat with some oil. Grill the crunchwrap on each side for about 2-3 minutes or until golden brown. A grill press can help speed up the process and ensure a nice golden brown tortilla! Then just cut it in half and enjoy!