January 29, 2021

Vegetarian Crunchwrap Supreme

vegetarian crunchwrap supreme
You are going to love this vegetarian version of the Taco Bell’s Crunchwrap! It is homemade, a little healthier, and 100% delicious and addictive! It has flavorful black beans, cheese, lettuce, tomatoes, sour cream, and a crunchy tostada shell, wrapped up in a huge soft flour tortilla and pan-fried until it’s crispy on the outside and warm and gooey on the inside
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Dinner, Main Course, Snack
Cuisine American, Mexican
Servings 4


For the Beans:

  • ½ tsp vegetable oil
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ½ tsp salt
  • 1 14.5 oz can black beans, drained

For Assembling:

  • 4 corn tostadas
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 4 large burrito size flour tortillas
  • 4 taco size flour tortillas
  • ¼ cup sour cream
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, sliced in half lengthwise
  • 1 tbsp vegetable oil


  • In a small pot over medium heat 1 tsp vegetable oil, add cumin, chili powder, smoked paprika, garlic powder and salt. and cook, stirring for about 1 minute. Add the beans and simmer for about 5-6 minutes. Turn the flame off and set aside.
  • In a small bowl, mix together the tostada seasoning. Set aside.
  • Build Crunchwraps: Add a scoop of beans to the center of a large flour tortillas, leaving enough of a border for folding. Sprinkle with cheddar cheese, then place a tostada shell on top. Sprinkle the top of the tostada with spice mixture you made earlier.
  • Spread sour cream over each shell, then top with lettuce, tomato, and more cheese. Place the small flour tortillas on top and lightly brush with water. Then tightly fold edges of large tortilla toward the center, creating pleats and pressing to seal.
  • Using the same skillet that you’ve wiped clean, over medium heat, heat oil.
  • Add the Crunchwrap seam-side down and cook until tortilla is golden, about 2-3 minutes per side. Repeat with remaining Crunchwraps.
  • Serve warm with toppings, of your choice! My favorites are salsa and hot sauce!
Keyword 30 minute meal, kid-friendly, vegetarian

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