This Vegan Crunchwrap Supreme is a nostalgic twist on the infamous Taco Bell favorites. It’s gluten-free, dairy-free, and of course, vegan.
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.
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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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
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
Instructions
- Preheat oven to 375
- In a medium saucepan, add the olive oil, onions, garlic, and sautee. Then add the cooked brown rice and pinto beans.
- Add all the seasonings and water to the pot and stir. Heat for 5 minutes and set aside.
- 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.
- 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).
- 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
- Next, add the crispy cooked tortilla on top of the guac.
- Spread the sour cream, and add the radishes, tomatoes, salsa, lettuce.
- Add the uncooked tortilla on top and tightly fold the edges of the large tortilla toward the center, creating pleats.
- Heat a skillet with a little olive oil, about a teaspoon, and add the crunchwrap pleat-side-down. Cook for 3 minutes until sealed.
- Finish remaining crunchwrap supremes one at a time.
- Cut, serv
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