Ingredients
Units
Scale
- 8 large burrito-size flour tortillas
- 2 cups prepared quinoa taco filling (or your favorite plant-based meat)
- 1 (15 oz) can vegetarian refried beans (try my homemade refried beans recipe)
- 1/2 cup queso (homemade or store-bought)
- 1/2 cup shredded cheese (Mexican blend or cheddar style)
- 6 corn tostadas or crispy corn tortillas
- 1/3 cup sour cream
- Oil spray or brush (to crisp the tortilla edges)
- Optional toppings: lettuce, salsa, lime juice, salsa, additional sour cream, lime, etc.
Instructions
- Preheat your oven to 425°F and lightly grease the sheet pan (this helps the outside tortillas crisp up).
- Lay 6 large flour tortillas around the edge of the sheet pan so half of each hangs off the pan. Place 1 tortilla in the center to cover the middle of the pan and form a base.
- Spread the refried beans evenly over the tortillas.
- Spoon the quinoa taco filling evenly over the beans.
- Drizzle the queso over the filling layer.
- Add a layer of shredded cheese.
- Place the 6 corn tostadas over the cheese layer.
- Dollop and spread the sour cream onto the tostadas.
- Place 1 flour tortilla in the middle of the inside filling.
- Fold the overhanging tortilla edges up and over the filling toward the center so the filling is enclosed.
- Top with a second sheet pan.
- Bake for 20 minutes.
- Remove the top pan and bake an additional 5–10 minutes, until the tortillas are golden and crisp.
- Once out of the oven, top with shredded lettuce, additional dollops of sour cream, salsa, pico de gallo, and/or fresh lime juice. Slice into wedges and serve.