Vegetarian Mexican Crunchwrap

I have a tiny confession to make. I love Taco Bell. We don’t eat there very often, but when we do, I end up ordering my favorite Vegetarian Crunchwrap supreme or vegetarian Mexican Pizza.  Have you ever had one? Well, let me fill you in if you have not had a Crunchwrap from Taco Bell.

The Crunchwrap Supreme just feels more interesting flavor wise compared to other foods in the menu. It is a large tortilla folded in a disc shape around meat or beans, cheese, lettuce, tomato, sour cream, and a crisp tortilla which is grilled to a perfectly golden crispy making it a tasty hand-held meal. This is more than just a homemade version of a guilty pleasure food. My family totally loved them, and we make these often when we are in the mood for a fun Mexican dinner.

Since I have made this dish at home, I have stopped eating crunchwrap from taco bell, as homemade is so much better taste wise. Homemade version of Crunchwrap is actually pretty healthy and it allows you to add more of your favorite flavors and go light on anything you don’t love. When it comes to this recipe, there is no wrong way to assemble these and they really could not be any easier. I will guide you step by step with pictures on how to fold this deliciousness.  

Ingredients

For Bean filling

1 can refried fat free black beans

1 tbsp garlic finely minced

1 tbsp Mexican seasoning

Salt to taste

2-4 tbsp of water

1 tbsp oil

For Mexican Sour Cream

1 cup full fat sour cream

1 tsp garlic finely chopped  

1 jalapeno finely chopped

½ cup finely chopped cilantro

1 tbsp Mexican seasoning

1-2 tsp lemon juice

Salt to taste

For Crunchwrap

4 large tortilla, burrito size

4 small tortilla, taco size

4 tostadas

Black beans as filling

Mexican flavored sour cream

1 cup queso (any store brought brand)

1 cup tomato, finely chopped

1 cup onion, finely chopped

1-2 avocados, chopped

2 cups shredded lettuce

2 cups shredded Mexican cheese blend

Method

To make bean filling

In a medium size cooking pan, heat oil. Once hot, add garlic and sauté for 1 minute. Add beand and rest of the ingredients. Mix everything thoroughly. Let it simmer for 4-5 minutes and set it aside to cool.

To make Mexican sour cream

In Vitamix or any blender, add all the ingredients and blend until smooth puree. Set it aside until ready for assembly. If you make this ahead of time than put it in the fridge.

Assembling the crunchwrap

Take one burrito sized tortilla. Add 1-2 tbsp of black beans in the center. Add 1 tbsp of queso on top. Top it off with tostada shell. Spread the sour cream on top and add all the veggie toppings (lettuce, onion, tomatoes, avocados) along with cheese. Place your taco tortilla on top and now you are ready to fold your crunch wrap. Tightly fold edges of large tortilla towards the center, creating pleats, as shown in picture above.

In the pan or skillet over medium heat, place crunchwrap carefully seam size down and cook until tortilla is golden on both sides. Cut it in half and serve it with side of roasted veggies, salad, chips or Mexican rice. I like to top off the crunch wrap with some tacobell fire sauce, which can be easily found in the stores.

Notes

If you don’t like the store brought refried beans, you can use any choice of beans. I have used kidney beans and pinto beans at times when I did not have any refried beans at home. When assembling the crunch wrap, you can add any toppings of choice. At times I do add Mexican rice and avocado to mine, really it just depends on the mood that day.

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