Vegan Crunchwrap Supreme

5 from 5 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Main Course, mains

Cuisine: American, Mexican, Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 569kcal

Author: Anjali Shah

Ingredients

Tofu And Black Bean Taco “Meat”

1 tbsp olive oil
½ red onion diced
2 garlic cloves minced
6 oz firm tofu pressed to remove excess water
½ cup diced cherry tomatoes
2 tbsp diced jalapeños seeds removed
2 tbsp taco seasoning
15 oz can black beans rinsed and drained
salt and pepper to taste

Cashew Queso

1 cup raw cashews
1 cup hot water
1 clove garlic minced
½ tbsp smoked paprika
1 tsp salt
3 tbsp nutritional yeast
1 tsp chili powder
1 tbsp tomato paste

Guacamole

2 avocados peeled and diced
2 tbsp lime juice
3 tbsp fresh cilantro chopped
Salt and Pepper to taste

For The Wrap

6 large whole wheat flour tortillas
6 small whole wheat flour tortillas
1½ cups tortilla chips
½ cup vegan cheese
½ head romaine lettuce shredded
6 cherry tomatoes diced
¼ red onion diced

Instructions

Prepare the tofu and black bean “meat” by heating the oil in a large skillet. Sauté the diced onion and garlic for 1-2 minutes.
Add the tofu and stir to break it up, continue to cook for a further 2-3 minutes.
Add the cherry tomatoes, jalapeños and taco seasoning. Cook on medium heat for 5-6 minutes, stirring to ensure the mixture doesn’t burn.
Add the black beans, stir and cook for a further 5 minutes. Remove from heat, adjust seasoning to taste and set aside.
Next, prepare the cashew queso by adding 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.
Prepare the guacamole by cutting the avocados in half, removing the flesh, dicing and adding to a mixing bowl.
Add all remaining guacamole ingredients to the mixing bowl. Using a fork, mash the ingredients together until well combined.

Assembly

To make the crunch wrap: Place one large tortilla onto a flat surface or cutting board. In the center of the tortilla, sprinkle 2 tbsps vegan cheese then a scoop of tofu ”meat”. Drizzle with 2-3 tbsp queso.
Top with a layer of tortilla chips, shredded romaine lettuce, diced cherry tomato and red onion.
Place a small tortilla on top and fold the edges of the large tortilla to seal.
Heat a large skillet over low-medium heat. Place one crunch wrap at a time, seam side down, into a lightly oiled skillet to heat through until edges have sealed and the wrap is lightly golden on each side.
Repeat with remaining ingredients and tortilla wraps.
Serve with guacamole, hot sauce and a drizzle of cashew queso.

Video

https://youtu.be/GLXHc9eR8ZE

Notes

Add more or less jalapeno depending on your like for spice.
Crunch wraps are best served and eaten immediately.
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.
All filling ingredients can be made ahead of time and stored in the fridge for up to 2 days before use.
It’s best to work on one crunch wrap at a time, assembling it and cooking it before moving on to the next one.
The cashew queso will make about 24 tablespoons of queso, but you only need 2 tablespoons per wrap, so you will have about 1/2 the queso left over for toppings or saving for later.
Nutritional information doesn't include guacamole as a topping or extra queso as a topping.

Nutrition