Vegan Crunchwrap Supreme

This Vegan Crunchwrap Supreme is a nostalgic twist on the infamous Taco Bell favorites. It’s gluten-free, dairy-free, and of course, vegan.

Vegan Crunchwrap Supreme

One of my absolute favorite fast food items back in my days were the Crunchwrap Supremes from Taco Bell. I would order 2 and devour them within minutes. Yes, I know…completely unhealthy and made with lord-knows-what, but it was sooo sooo good.

Now, I know I could have made these with ground beef or even turkey, but since I’ve been eating more plant-based and vegan meals lately, I wanted to take this classic recipe and make it meatless. It completely filling and made with real whole ingredients.

Vegan Crunchwrap Supreme

Ingredients And  Swaps

  • Beans: I used pinto beans but feel free to use any beans of choice or even ground beef or Turkey.
  • Siete tortillas: to keep these gluten-free, I used Siete tortillas. These are my absolute favorite. Feel free to use regular flour tortillas.
  • Vegan Queso: you can make your own vegan queso but I cheated and used the Siete brand. It’s made with really clean ingredients.
  • Vegan Sour Cream: this is a must, and in case you missed my REEL Instagram Video, I put a ton of it on lol…Omit if you don’t like sour cream or use regular sour cream if you prefer.
  • Fillings: I used radishes, shredded iceberg lettuce, tomatoes, and guac but feel free to use whatever your heart contents.

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Vegan Crunchwrap Supreme

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I hope you enjoy these tasty and delicious Crunchwraps. They’re absolutely amazing. If you have any questions, drop me a comment below.

XO,

Natalie

Vegan Crunchwrap Supreme

Vegan Crunchwrap Supreme

This Vegan Crunchwrap Supreme is a nostalgic twist on the infamous Taco Bell favorites. It’s gluten-free, dairy-free, and of course, vegan.
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3/4 cup cooked brown rice
  • 1 can pinto beans drained and rinsed
  • 1/2 yellow onion diced
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 8 Siete tortillas
  • 4 large Siete burrito-size tortillas
  • non-stick cooking spray
  • Filling
  • 1 cup shredded lettuce
  • 2 to matoes chopped
  • 1/4 cup dairy-free sour cream I used Forager
  • 1/3 cup guacamole
  • 1/3 cup dairy-free queso I used Siete
  • 1/4 cup salsa

Method
 

  1. Preheat oven to 375
  2. In a medium saucepan, add the olive oil, onions, garlic, and sautee. Then add the cooked brown rice and pinto beans.
  3. Add all the seasonings and water to the pot and stir. Heat for 5 minutes and set aside.
  4. On a parchment, paper-lined baking sheet, add 4 regular size tortillas and spray both sides with the non-stick spray. Bake until crispy, about 7 minutes.
  5. Heat the large burrito-size tortillas on the stovetop or skillet for about 10 seconds per side. (not all at once though. Only heat up and assemble one at a time).
  6. Take the bean and rice filling and scoop 1/3 cup in the center of the burrito tortilla. Then add a scoop of the queso and guac on top
  7. Next, add the crispy cooked tortilla on top of the guac.
  8. Spread the sour cream, and add the radishes, tomatoes, salsa, lettuce.
  9. Add the uncooked tortilla on top and tightly fold the edges of the large tortilla toward the center, creating pleats.
  10. Heat a skillet with a little olive oil, about a teaspoon, and add the crunchwrap pleat-side-down. Cook for 3 minutes until sealed.
  11. Finish remaining crunchwrap supremes one at a time.
  12. Cut, serv

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