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Vegetables

1. Cut up all the vegetables. (diced)

2. Sauté the mushrooms on med/high heat for 3 min with oil then add some lemon juice.

Beans

1. Add oil + onions + jalapeños in a pot on med heat. Cook until translucent.

2. Add in dehydrated refried beans + water + taco seasoning. Start with 3 cups water & stir often.

3. Cook until the beans rehydrate & the mixture has thickened. It should be a runny consistency, add more water to your preferred consistency. If needed - switch to high heat to cook off excess water. The beans will dry up as It cools.

4. Then add in fire taco bell sauce & habanero cheese. Add more seasoning based on taste.

Guacamole

1. In a mortar pestle, mash the garlic first, then add in the avocados. Mash again, but be sure to keep bigger chunks too. Add in the rest of the ingredients & mix with a spoon.

2. Season to taste with salt & fresh lime. Store in the fridge until ready to eat.

Taco Bell Sauce

1. Add all ingredients to a pot.

2. Bring to a boil & simmer for 5 min.

   1. Change spices according to taste

   2. Store extra sauce in the fridge for up to a month.

Crunch wrap

1. Once everything is prepped: assemble crunch wrap.

2. Preheat oven to 450 - toast tostada until lightly golden brown and crispy.

3. Take out of the oven & add beans, taco bell sauce, Mexican cheese & Tostado to the middle of the tortilla.

4. Add the lettuce and veggies and fold to form the crunch wrap.

5. Heat both sides with oil in a pan until golden brown.

6. Add 1 cup sour cream and some taco bell sauce for the side.

7. Serve with fresh guacamole & enjoy :)