EASIEST Vegan Taco Bell Crunchwrap Supreme
Last week my sister was excited to tell me about how she’d used up leftovers to make a Crunchwrap and how it was oh so good. I’ll be honest, it’s been quite some time since I’ve had Taco Bell and I had no idea what she was talking about. A tostada inside of a tortilla? How does that work? With lettuce and tomato? Doesn’t it get soggy?
She convinced me it was worth trying, and thanks to YouTube I could see exactly what this creation is. I picked up tortillas and chips on my next grocery trip, and now I get why it’s such a hit! It gets crisp on the outside and the gently crunch on the inside is kind of magical. Everything happily melted together really is pretty tasty, even though I never would have thought to add the lettuce and tomato before cooking.
How Can I Make The Taco Bell Crunchwrap Supreme Easy?
But let’s get real. Most of my cooking is surrounded by hungry boys, especially when I bring home something like white flour tortillas. I really don’t like buying tortillas and bread because even the higher quality and so-called healthy ones usually still aren’t all that good for you, and they can get pricey.
It’s probably because I used to make my own of both all the time. They were 10x better and a fraction of the cost. But lately I haven’t wanted to spend the time so I find myself staring at the options and end up just buying whatever’s on sale because the higher price doesn’t seem to justify much better quality.
All that’s to say that my kids were super excited to have these white flour tortillas. And I have to admit they did get perfectly crisp. But hopefully your store has better options than mine did and you can get some good whole grain ones!
I’m all about meeting people where they are, and for kids or someone who’s not sure they want to give up meat or cheese, a white flour tortilla with vegan filling is a great place to start.
But the real issue for me is the efficiency. These crunchwraps require that you fill them, then cut out a circle of a tortilla, then somehow fold them and cook them closed. There was no way I was going to take the time to do that, so we just used chips and made them crunchy quesadillas instead.
How Can I Make The Taco Bell Crunchwrap Supreme Vegan?
It’s so easy to make the Crunchwrap Supreme vegan with either this 5 minute vegan cashew queso sauce which we loved. If you need nut free, the BEST plant-based cheese sauce is a great option and only takes about 15 minutes. It’s a great way to repurpose all kinds of leftovers–I’ll often repurpose leftovers into a casserole and top it with this cheese sauce. So it might be a good to work this into your meal plan and have it ready to go. If you don’t want to do cheese sauce, some salsa or guacamole would also work really well.
You’ll also want to have your lettuce and tomato diced and ready go, along with a bag of your favorite tortilla chips.
All you have to do here is lay your tortilla on a pan heated to medium high. Spread beans on one side of the tortilla. Leftovers are the perfect way to pack these with flavor. Life-changing lentils, super-fast taco filling, even Costa Vida salad filling would work well here. But if you don’t have anything in the fridge begging to be eaten, opening up a can of beans will work too. I’d go with refried or black, and maybe mix them with a bit of salsa to give them a boost of flavor.
So after you spread the beans, you’ll top that with the cheese sauce. Put just one layer of chips (I used about 3-4 chips) across sauce, and then top the chips with lettuce and tomato. Taco Bell includes sour cream, which I omitted here, but you could add an extra drizzle of cheese sauce.
Hopefully by this time the bottom of the tortilla has gotten crisp. When it’s nicely browned and crispy, flip the tortilla to the other side and all that side to get crispy. That’s it!
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 12 large tortillas
- 2 cups beans/filling of choice
- 1 cup plant-based cheese sauce or sub salsa or guacamole
- tortilla chips
- shredded lettuce or greens of choice
- diced tomato
Ingredients
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- Heat skillet to medium high heat. Place tortilla on skillet and spread beans on half of tortilla.
- Top beans with cheese sauce, salsa or guacamole
- Layer chips, greens and tomatoes.
- Fold tortilla over to cover. When bottom is nicely browned, gently flip to brown other side.