Prepare the tostada shells. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and spray lightly with oil. Lay down 4 corn tortillas and spray the tops with a bit more oil. Bake uncovered for 10-15 minutes, until golden and crispy. They get crispier as they cool.

While the tostada shells bake, prepare the plant based “meat” mixture. In a frying pan, brown the “meat” while breaking into small pieces. Add the packet of taco seasoning and water. Stir and simmer for a few minutes until thickened.

Cut one of the burrito-size tortillas into 4 quarters. Now you’re ready to assemble.

Add two slices of Muenster cheese to the center of a large tortilla. Top with taco “meat,” making sure to keep it all in the center. Add the tostada shell, sour cream, lettuce and tomato. If you like it extra cheesy, add another slice of Muenster cheese. Finally, top with 1/4 tortilla and gently fold the large tortilla over and around the filling, to seal.

Heat a large skillet over medium heat. Add the tortilla, seam side down and cook until golden. Flip and cook the other side until golden. Enjoy immediately.