Add garlic and cook until fragrant, 1 minute more. Add onion and cook until soft, 6 minutes. The middle will just get a little toasted. Step 1 Make lentil filling: In a large skillet over medium heat, heat oil. Don’t worry if the wrap didn’t totally enclose the toppings. ( See this post for step-by-step photo instructions.)
Fold up the wrap over all this goodness, origami style, holding the folds in place till the bottom of the crunchwrap is toasted and brown (or use a lid from a frying pan to hold it flat while the bottom cooks).Add more meat and vegies on top of the tostada and then sprinkle some more shredded cheese on top of the tostada shell. Now take the hot tostada shell out of the oven, spread the tostada shell with bean dip and set it on top of the meat and vegies in the frying pan.Set the wrap in the hot frying pan and sprinkle the center of the wrap with some cheddar cheese, hot taco meat and chopped vegies of choice.Take the large wrap (or flour tortilla) and warm it for about 15 seconds in the microwave to make it pliable.Add onions, salt and pepper and cook, stirring occasionally, 10. Heat oil in a large Dutch oven over medium-high. Heat a frying pan over medium heat and spray with cooking spray or brush lightly with oil. Coat an 18 x 13-inch rimmed sheet pan with cooking spray.
