enchilada sauce: mild, medium, or hot
chopped onions (Vidalia or white work best)
vegan shredded cheddar
vegan sour cream (optional)
grape seed oil (for frying)
Heat skillet with just a covering of grape seed oil. While that is heating, finely chop onions. (I tend to keep a container of chopped onions on hand, so its ready when ever the mood strikes)
In a sauce pan, heat enchilada sauce.
Gently fry tortillas until crispy on each side, flipping once or twice. Let excess oil drip off on a paper towel.
Once they're done and cooled, spread tortillas with sauce. Top with vegan cheese and chopped onions. Add vegan sour cream if desired.
**Note: this can also be done with the microwave for easy, less mess snacking. Simply omit the step of frying the tortillas and buy the already-crisp corn tostadas and heat enchilada sauce in a bowl. Top as directed.