Vegan Crunchwrap Supreme (Taco Bell Copycat)

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Have you seen the Taco Bell Crunchwrap and wished you could enjoy a vegan version? Look no further, this delicious Vegan Crunchwrap Supreme is a healthier, plant based version of the classic Taco Bell menu item – and it tastes just as good as the fast food favorite! Super easy to make and kid-friendly too – it’s total vegan comfort food!

I love creating healthier versions of some of my favorite fast food meals, and THIS one turned out to be a huge success! This vegan crunch wrap recipe has all your favorite Mexican flavors and combines some of your favorite aspects of the fast food restaurant classic, but with a healthy, plant based twist.

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The addition of whole wheat tortillas and black beans helps increase the fiber content of this meal, making it a very filling dish! The use of cashews in place of the queso cheese replaces some of the unhealthy saturated fats in this dish while increasing the healthier monounsaturated fats making this a high fiber, heart healthy meal.

Even though this is a healthy crunchwrap when compared to the Taco Bell version, it’s so hearty and satisfying it will please both vegans and meat-eaters alike!

Don’t be intimidated by all the ingredients as they are easy to prepare and you will be able to make this meal in under an hour. The end result is worth it, believe me!

Enjoy this Vegan Crunchwrap Supreme recipe as a quick dinner meal or even as leftovers for lunch the next day! It’s a delicious vegetarian Mexican recipe!

👩🏽‍🍳 Why This Recipe Works

• Only 20 minutes of prep time!
• Simple & delicious recipe that will satisfy your craving
• Family friendly, easy weeknight meal
• Great source of protein and fiber
• Heart-healthy
• Packed with fresh ingredients, nothing processed here!
• A great vegan option for fast food lovers
• Best copycat Taco Bell vegan crunchwrap ever!
• Well-rounded meal that you can feel good about serving your kids!

🥘 Ingredients

This recipe calls for simple ingredients that can easily be found at your local grocery store!

• Olive Oil: Using olive oil over other types of oils such as canola or vegetable helps to increase the amount of healthy fats in this recipe. Omega-3 fats have been linked to a reduced risk of cardiovascular disease.
• Red Onion: A milder flavor than the white onion, the red onion offers a bit of color and mellow onion flavor to this dish.
• Firm Tofu & Black Beans: Instead of using a processed meat substitute to make this recipe vegan, we combine firm tofu and black beans to create a meaty filling that tastes pretty close to the real thing!
• Jalapeno: This recipe calls for fresh jalapenos with the seeds removed for an extra spicy kick!
• Garlic Clove: Using fresh garlic is preferred, giving this dish a more flavorful garlic profile. Try using a large knife to press down on the garlic to simplify removing the skin.
• Cashews: Used as a substitute for the queso sauce, cashews lend themselves well to this recipe with the high amount of healthy monounsaturated fats and great flavor.
• Vegan Cheese: There are a variety of vegan cheeses on the market. My favorites in this recipe are mozzarella and cheddar.
• Cherry Tomato & Romaine Lettuce: Cherry tomatoes keep their firm texture and wonderfully sweet yet tangy flavor in this recipe. Be sure to shred the lettuce in this recipe to closely resemble the fast food version.
• Whole Wheat Flour Tortilla: You will use large and small tortillas to make this recipe. I choose whole wheat over soft flour tortillas because it bumps up the fiber by an additional 8-10 grams per serving!
• Tortilla Chips: Tortilla chips help give this meal that “crunch” found in the traditional Taco Bell Crunchwrap Supreme.
• Taco Seasoning: This recipe wouldn’t be quite the same without this seasoning! Taco seasoning is traditionally a combination of paprika, oregano, chili powder, cumin, garlic and onion powder. Try this copycat Old El Paso taco seasoning recipe if you want to make it from scratch!
• Smoked Paprika & Chili Powder: Smoked paprika is known for its intense smoky flavor and aroma. Used in many Mexican dishes, chili powder is made up of ground dried chilies.
• Nutritional Yeast: A vegan food product used in many dishes. It gives this vegetarian crunchwrap supreme its cheesy flavor without using any cheese. It contains B vitamins, protein and minerals such as zinc and selenium. 
• Tomato Paste: A small amount of tomato paste is used to make the cashew queso, giving it a richer texture and flavor.
• Avocados, Lime Juice, Cilantro: Used to make one of my favorite ingredients of this dish; the guacamole! Be sure to pick out avocados that are fairly soft for easier mashing!
• Pinch of Salt & Black Pepper: Don’t forget to season this diy Taco Bell veggie crunchwrap!!

📖 Variations

You can modify this copycat Taco Bell crunchwrap in so many different ways! Here are a few of my favorites:

• Vegetables: Change up this healthy vegan crunchwrap recipe by adding in even more healthy veggies. I like the addition of diced bell pepper, sliced cucumber or even radishes to give it some extra crunch. You can also add more protein by sprinkling in this walnut taco meat before folding up the crunchwrap and cooking it!
• Add Your Favorite Toppings: This vegan crunchwrap supreme copycat recipe tastes great topped with avocado slices, diced tomatoes, bell peppers, vegan sour cream, pineapple pico de gallo, or salsa.
• Lower Carb or Gluten Free Version: Substitute the whole wheat tortillas with a low carb tortilla such as Carb Balance® to create a lower carbohydrate, diabetic friendly recipe. You can also omit some of the tortilla chips, substituting with fresh vegetables such as radishes and lettuce to reduce the carbs further without getting rid of that crunch you love! For a gluten free version, just use gluten free tortillas!
• Bean & Avocado Version: If you’re in a pinch and don’t have tofu on hand, try making this with beans only for the filling, adding in some diced avocado or cooked sweet potatoes.

🔪 How To Make A Vegan Crunchwrap Supreme

The original Taco Bell Crunch Wrap consists of a hard corn tostada shell, ground beef, nacho cheese sauce, sour cream and tomato wrapped in a flour tortilla. This Copycat Crunchwrap Supreme version uses a tofu and bean mixture instead of the meat and cashews instead of the queso cheese sauce giving it a delicious flavor combo you will love! 

Saute: Prepare the tofu and black bean vegan taco meat by heating the oil in a large skillet over medium heat. Sauté the diced onion and garlic for 1-2 minutes.

Add Tofu: Add the tofu and stir to break it up, continue to cook for another 2-3 minutes.

Add Tomatoes, Jalapenos And Taco Seasoning: Cook on medium heat for 5-6 minutes, stirring to ensure the mixture doesn’t burn.

Add Beans: Add the black beans, stir and cook for another 5 minutes. Remove from heat, adjust seasoning to taste and set the “vegan meat” aside.

Prepare the Cashew Queso: Add all of the queso ingredients into a food processor. Blend for 3-4 minutes or until smooth. Adjust thickness by adding more hot water if needed, season to taste.

Make The Guacamole: Cut the avocados in half, remove the flesh, dice and add to a mixing bowl. Add all remaining guacamole ingredients to the mixing bowl. Using a fork, mash the ingredients together until well combined.

Assemble Your Homemade Taco Bell Crunchwrap

Layer Ingredients: Sprinkle 2 tbsps vegan cheese sauce into the center of one large tortilla, then a scoop of tofu/vegan “meat”.

Drizzle with 2-3 tbsp of the vegan nacho cheese sauce.

Top with a layer of tortilla chips.

Then add the shredded romaine lettuce, diced cherry tomato and red onion.

Place the smaller tortilla on top and fold the edges of the large tortilla to seal.

Heat Lightly Oiled Skillet: Heat a large pan over low-medium heat with a little oil. Place one crunch wrap at a time, folded side down, on the skillet to heat through until edges have sealed.

Flip your homemade crunchwrap supreme and cook until it is lightly golden brown on each side.

Repeat with remaining ingredients and tortillas to create six crunchy wraps.

Serve: Serve with guacamole, hot sauce and a drizzle of cashew queso.

The soft and crunchy texture and array of flavors make this a great recipe to quench all your senses! Inside you’ll find layers of deliciousness in the homemade vegan queso, guacamole and the traditional Mexican flavors we all love.

❓Recipe FAQs

💭 Expert Tips

• The best way to seal the tortilla wraps is on low to medium heat, that way it reduces the chances of the tortilla burning before the edges have sealed.
• It’s best to cook one vegan crunchwrap supreme at a time, assembling it and cooking it before moving on to the next one.
• All of the black bean filling ingredients can be made ahead of time and stored in the fridge for up to 2 days before use to make assembly even easier and convenient.

🍲 More Copycat Recipes!

• Veggie Black Bean Burrito Bowl (Chipotle Copycat)
• Mexican Pizza Taco Bell Recipe
• Vegan Chorizo (Chipotle Copycat)
• Starbucks Dragon Drink Recipe
• Vegan Chorizo Recipe
• Chipotle Corn Salsa

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