Go Back
+ servings
How to Make a Black Bean Crunchwrap Supreme

Vegan Crunchwrap Supreme

Print Recipe
A satisfyingly meatless black bean crunchwrap recipe featuring vegan cheese sauce, vegan sour cream, and vegan cheese shreds! How to make a vegan crunchwrap supreme in about half an hour.
Course Lunch, Lunch & Dinner, Main Course
Cuisine American, Mexican
Keyword black bean crunchwrap, black bean crunchwrap supreme, crunchwrap recipe, crunchwrap supreme, vegan crunchwrap, vegan crunchwrap recipe, vegan crunchwrap supreme, vegan crunchwrap supreme recipe
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Servings 4 crunchwraps
Calories 629
Author Alyssia Sheikh

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

Nutrition

Serving: 1crunchwrap | Calories: 629kcal | Carbohydrates: 88g | Protein: 17g | Fat: 25g | Fiber: 9g | Sugar: 6g