The vegan options at Taco Bell are amazing, but why not make a crunchwrap for yourself and feel like a magician??
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Why buy one crunchwrap at taco bell, when you could make 6 at home for a fraction of the cost? It’s actually pretty easy to make crunchwraps and they taste even better than Taco Bell’s black bean option (because we can actually add vegan cheese and vegan sour cream!). This one has been a favorite of mine this year. I’ve tried it with both black beans and beyond meat and love them both. I just like using beans instead of beyond meat as much as possible to lower the sodium and keep it cheap. This is also a big hit with my son. You can spot his chubby little fingers trying to steal my food in the background of some of the pictures. Give it a try!
Ingredient details:
Tortillas – You will need burrito and fajita tortillas. The burrito will start the base of your wrap, and the fajita will close the top of the wrap.
Tostadas – This will be for the inner crunch part of the wrap. I like to layer two tostadas for extra crunch, especially since beans are a bit wetter than beyond beef is.
Low sodium back beans – I just used two cans. I like getting low sodium to lower the amount of salt in the meal.
Onion – I used a yellow onion, diced up.
Garlic – I minced 5 cloves of garlic for this recipe.
Romaine lettuce – Kale can work too (I honestly prefer kale for any greens I eat because they are tougher and keep their color very well), but I used romaine this time for the recipe since that’s the standard.
Vegan sour cream – I always use kite hill sour cream. It’s a little expensive but it’s soo good and makes it extra creamy.
Vegan cheese – I used a mixture of Daiya’s shredded cheddar and mozzarella. After I made this I realized I REALLY want to try the nacho cheese I made in my Taco Tuesday recipe instead and think that would really make this even more like the original non-vegan crunchwrap recipe. Stay tuned!
Roma Tomatoes – Diced aroma tomatoes will go on the fresh side of the crunch wrap.
Seasonings: Cumin, chili powder, paprika.
Optional: Jalapeños. Chop up a few pieces from a canned jar and mix with the black beans. Extra heat!
Detailed Instructions:
Bean Filling: Dice the onion and mince the garlic. Add to a medium pan and cook until translucent (this usually takes about 5 minutes). Open the can of black beans and pour in. Add the spices as well and cook on low for about 5 minutes.
Assembly: You will start with the large burrito tortilla. I’ve tried it a couple of ways, and doing the lettuce first after the large tortilla keeps the tostada crunchier so that the beans don’t make them soggy. Layer the lettuce, tomatoes, and sour cream. Add the two tostadas and then top with bean filling and cheese. Add your fajita tortilla and close. You will need to do a folding method where you fold slowly in a circle, overlapping the burrito tortilla over the fajita tortilla. Be careful not to close too rapidly to avoid cutting the tortilla on the tostada.
Baking: Bake fajita tortilla/bean side face down on a baking sheet for 10 minutes at 400°. Once the timer goes off, change the oven to broil on high and bake for another 2 minutes just to crisp the outer shell more. Pull out of the oven and cool for a bit before serving.
Recipe List
Prep time: 10 minutes
Cook time: 20 minutes
Makes about 6 crunchwraps
Ingredients:
6 burrito tortillas
6 fajita tortillas
12 tostadas
2 15oz cans low-sodium black beans
1 yellow onion
5 cloves garlic
2 cups romaine lettuce
2 Roma tomatoes
8oz container of Kite Hill sour cream
Daiya cheddar and mozzarella cheese shreds
1 tbsp cumin
1/2 tsp chili powder
1/2 tsp paprika
optional: 1 tsp chopped jalapeños
Instructions:
- Heat oven to 400°
- Dice onion and mince garlic
- Cook in medium pan until translucent
- Add black beans and seasonings *add optional jalapeños here if desired*
- Grease baking pan
- Assemble
- Lay out burrito tortilla
- Add layer of lettuce, tomatoes, and sour cream
- Add two tostadas
- Add blackbeans and cheese
- Top with the fajita and close (see details above for tips)
- Bake fajita tortilla/bean side down for 10 minutes.
- Set oven to broil and leave in for just 2 minutes to make extra toasty.
- Cool, serve and enjoy!
