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Air Fried Vegan Southwestern Tostada

Prep Time: 15 minutes 

Cook Time: 10-18 minutes 

Servings: 6



6 Crepini® Eggless Wraps
1 teaspoon vegetable oil
16 ounces plant-based ground
1 red bell pepper, diced
2 teaspoons ground chili powder
2 teaspoons ground cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 ounces (1½ cups) shredded vegan cheese
Pico de gallo, for serving



  1. To a 12-inch nonstick skillet over medium heat, warm the oil. 
  2. Add plant-based ground and red bell pepper  to the skillet. Cook according to package directions. 
  3. During the last few minutes of cooking, add the chili powder, cumin, salt, and black pepper. Stir to combine. Remove from heat. 
  4. On a clean work surface, place one Crepini. 
  5. Top each Crepini with the ground and ¼ cup cheese. 
  6. Place tostadas in an airfryer. Set to 400°F for 5-10 minutes, or until golden brown. Serve warm with pico de gallo. 


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