Vegan Crunchwrap Supreme Recipe
Taco Bell Vegan Crunchwrap Supreme Recipe
How to Make a Black Bean Crunchwrap Supreme
Chow down on this satisfying homemade vegan crunchwrap supreme made with beans, vegan cheese, and vegan sour cream! Irresistibly warm, crispy, zesty—and totally plant-based. Learn how to make a black bean crunchwrap supreme at home, including how to fold a crunchwrap for a sturdy seal.
Once upon a time, I used to be a huge fan of Taco Bell and I would eat there multiple times a week. One of my go-to meals was the crunchwrap supreme because it was like a crunchy quesadilla meets hearty burrito. Now I’ve fallen in love with making homemade crunchwrap supremes because they’re so much better and tastier than the fast food version!
Just like when you’re serving up a taco night or burrito night, this vegan crunchwrap supreme recipe is totally adjustable! Use whatever beans or fillings you enjoy to make a meal you’ll love to eat. And, for more crunch-tastic goodness, checkout my classic homemade crunchwrap supreme recipe, my breakfast crunchwrap recipe, or my s’mores crunchwrap recipe!
Is the Crunchwrap Supreme vegan?
No. Typically, the classic Taco Bell Crunchwrap Supreme features your choice of meat, nacho cheese sauce, lettuce, tomatoes, and sour cream—the majority of which are not vegan. But, both the tortillas and tostada shells are vegan! You can order a vegan version by asking for the black bean crunchwrap supreme with no cheese sauce or sour cream.
What’s in a vegan black bean crunchwrap supreme at Taco Bell?
To get a truly vegan crunchwrap supreme at Taco Bell, you’d order a black bean crunchwrap supreme with just lettuce and tomatoes—no cheese sauce or sour cream. For this homemade vegan crunchwrap supreme recipe, I decided to vegan-ize the classic recipe and use a vegan nacho cheese sauce and vegan sour cream alternative!
Copycat Taco Bell Vegan Crunchwrap Ingredients
Flour tortillas
Black beans
Vegan cheese sauce
Tostada shells
Vegan sour cream
Lettuce
Tomatoes
Vegan cheese shreds
Substitution Notes
- Tortillas: You’ll need to use large, burrito-size(10-inch) flour tortillas for this vegan crunchwrap recipe, so they’re large enough to wrap around the tostada and fillings. In my experience, flour tortillas are the best option. Alternatives like whole wheat or gluten free tortillas won’t hold up very well and tend to tear.
- Beans: I wanted to make a black bean crunchwrap supreme as a Taco Bell copycat recipe, but you can use any beans that you like! Try pinto beans or garbanzo beans to change things up, or use crumbled tofu instead.
- Cheese Sauce: To keep this crunchwrap vegan, you’ll need to use a vegan cheese sauce or spread. I like to use Siete Foods’ Nacho Cashew Queso, or you can try my homemade vegan queso recipe!
- Tostada Shells: You’ve gotta put some crunch into your crunchwraps! Corn tostada shells are the source of the crunchy goodness in this recipe, and I find mine in the grocery store in the “Mexican” or “Ethnic” foods aisle. If you can’t find tostadas, you could also try layering in corn tortilla chips instead.
- Sour Cream: I used Kite Hill’s Vegan Sour Cream Alternative in this recipe, or you can whip up my homemade vegan sour cream recipe!
- Veggies: Switch up the veggies or add any additional plant-based, taco-inspired fillings that you enjoy.
- Vegan Cheese Shreds: Use whatever shredded vegan cheese that you like. I used Follow Your Heart Shredded Cheese, but you can explore plenty of other options at your grocery store.
How to Make a Vegan Crunchwrap Supreme
To make a vegan crunchwrap supreme at home, the process is simple: assemble your filling ingredients, cut your tortillas to size, and then fold up the crunchwraps and cook!
- Saute black beans with onion and season with taco seasoning.
- Cut 4 tortillas into smaller circles—the same size as your corn tostada shells. (Save the leftover tortilla pieces to make mini quesadillas, or baked bunuelos chips!) Leave the remaining 4 tortillas whole and intact.
- Lay a large tortilla flat and assemble one crunchwrap supreme. Spread on vegan cheese sauce, then layer on beans, tostada, vegan sour cream, lettuce, tomato, and vegan cheese shreds. Place 1 small tortilla circle on top of the cheese.
- Fold up the edges of the large tortilla to finish assembling the crunchwrap. (See below for detailed instructions.) Repeat assembly with additional crunchwrap supremes.
- Spray wraps lightly with cooking spray and place seam-side down onto a griddle at 350°F (or a skillet over medium-high heat). Cook 3-5 minutes on each side, until golden brown.
How to Fold a Vegan Crunchwrap
With your fillings stacked up and your small tortilla circle placed on top, start by folding up one edge of the large tortilla. Press the folded side down flat, then fold that edge up to create a “pleat.” Continue all the way around, pressing, folding, and pleating until it’s assembled. Place the finished crunchwraps seam-side down onto the griddle and let them seal over the heat!
See how to make a vegan crunchwrap supreme in my Copycat Taco Bell Crunchwrap video!
Vegan Crunchwrap Supreme
Ingredients
- drizzle of oil
- ½ cup chopped onion
- 15 oz canned black beans, drained & rinsed
- 2 tsp taco seasoning
- ¼ cup vegan cheese sauce
- 4 corn tostada shells
- ½ cup vegan sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup vegan cheese shreds
- cooking spray
Instructions
Cook Bean Mixture
- Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
- Add black beans and season to taste with taco seasoning, stirring to integrate. Set aside.
Cut Tortillas
- Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that’s the same size as the tostada.
- Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
- (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
Assemble & Fold Crunchwraps
- To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of vegan cheese sauce onto the center of it. (Spread the sauce in a circle that’s about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fill it and fold in the edges!)
- Add a scoop of bean mixture (~¼ of the mixture) on top of the cheese sauce.
- Spread vegan sour cream on a tostada, then place the tostada on top of the meat.
- Top with shredded lettuce, tomato, and vegan cheese shreds.
- Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
- After folding up one edge, press the side of the tortilla down flat, fold it over to the middle, and create “pleats” that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
- Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
- Repeat assembly process with remaining crunchwraps.
Cook Crunchwraps
- Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
- Spray the wrap lightly with cooking spray or add a little oil to the pan.
- Add each crunchwrap to the griddle—seam-side down—pressing with a spatula to seal and flatten. (Do your best to make sure they’re relatively flat and touching the griddle!)
- Cook 3-5 minutes on each side, until golden brown.
Notes
Vegan Ingredient Recommendations
- Cheese Sauce: Siete Foods’ Nacho Cashew Queso
- Sour Cream: Kite Hill’s Vegan Sour Cream Alternative
- Vegan Cheese Shreds: Follow Your Heart’s Cheese Blends
