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PREP

1. Dice the jalapenos, serrano peppers, tomatoes, garlic.

2. Cut up the lettuce and cilantro into small slices.

3. Shred Cabot habanero cheese.

4. Toast the tostadas in oven - 450 until golden brown.

5. Mix sour cream & taco bell sauce. Store in fridge.

Beans

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

2. Add in dehydrated refried beans + water. Start with 1.5 cups water & stir often. Cook until the beans rehydrate & the mixture has thickened.

3. Add in the Kroger fajita seasoning, taco bell sauce, and Cabot habanero cheese.

4. Add in the rest of the water (1/2 cup)

5. Beans are done once you have a runny consistency and the beans have fully rehydrated. The beans will dry up as It cools, add more water as needed. If needed - switch to high heat to cook off excess water.

6. Adjust seasoning if required.

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 lemon. Store in the fridge until ready to eat.

Crunch wrap

1. Once everything is prepped: assemble crunch wrap.

2. Put a pan on the stove on low/medium heat. Warm up the tortilla quickly on both sides.

3. Take it off the heat and add beans, taco bell sauce, Mexican cheese & Tostado to the middle of the tortilla. Break up the tostada to smaller pieces and overall if tortilla is not big enough.

4. Add the lettuce, onions, and tomatoes and fold to form the crunch wrap.

5. Put crunch wrap on the pan with oil, and toast both sides.

6. Serve with fresh guacamole & sour cream mix.