Vegetarian Crunchwrap Supreme recipe is inspired by taco bell’s crunchwrap supreme. I’m not a very big fan of Taco Bell, can have it occasionally but I love some of their recipe ideas like this Crunchwrap and chalupas to name a few. With all meals at home these days, everyone is craving something fancy so decided to give this a try and we all loved it. Been on repeat ever since!
What is Crunchwrap Supreme
Crunchwrap Supreme is a hexagon shaped grilled wrap filled with all the Mexican flavors. It is one of Taco Bell’s (Mexican/Tex-Mex fast food restaurant) most famous and loved recipes. So what exactly is crunchwrap made of? Crunchwrap consists of tortilla filled with layers of beans(or meat), queso (cheese sauce), crunchy tostada, sour cream, lettuce, onion tomato, cheese. It is then folded into a hexagon like shape and grilled/roasted until crispy on both sides. The addition of tostadas gives this recipe that crunch and hence the name Crunchwrap. Think of it like a mix of burrito and tostada together. My version of crunchwrap is a vegetarian version where meat is replaced with a tasty black bean filling. In addition I also like to add some avocado dip(crema) and few of my favorite toppings to personalize it. Honestly making it at home is so much more tastier!
Vegetarian Crunchwrap Supreme Ingredients
You will need all or combination of ingredients to make your crunchwrap. This recipe is highly customizable and I’ve mentioned alternatives where available.
Tortillas - This is a core ingredient to make the wrap. I’ve used two different size flour tortilla’s, large burrito size (10inch) and small taco size (4-5 inch). The purpose of smaller tortilla is just to close and help seal the hexagon wrap. If you have a big enough tortilla where you can close the ends without the filling being exposed, skip the smaller tortilla. Options: Instead of using two different size tortilla’s you can also cut circles out of the bigger tortilla (if needed) and use them to seal. I prefer flour tortilla as they are less prone to breaking. You can also use whole wheat or flavored like spinach/tomato or gluten-free tortillas. Tostadas - These are crispy tortilla’s like tortilla chips. They are easily available in grocery store or you can make these at home by baking (400F) or air frying (370F)smaller tortilla until they are golden. Approximately 4-5 mins each side. They continue to crisp as they cool. Substitution: you can use your favorite tortilla chips in place of tostada. Black Bean filling - It is the meatless filling made with mildly spiced black beans. I make it using canned beans and store bought salsa making it completely pantry friendly. Substitution: You can use any beans of choice, like canned or boiled kidney-beans (rajma), refried beans or simply a stir-fry of your favorite veggies. Just ensure the filling is dry (not much moisture). You can take it a level up by adding some rice (plain, cilantro lime or Mexican rice to it). Queso - It a tex-mex cheese sauce with some chilli peppers. I’m using store bought for this recipe. Substitution: Replace it with your favorite cheese or condiment. Bitchin sauce would be delicious too. Avocado crema - This is a creamy sauce made with avocado and sour-cream. Its one of my favorite dips and I’ve and entire post on it. This is not used in Taco bell’s recipe but I really like the flavor it adds. Substitution: you can use guacamole or simply some chopped/ mashed avocados and sour cream Toppings - Lettuce, onion, tomato, green onions, cilantro, pickled jalapeños (optional but highly recommend). Cheese - This is another key ingredient as it helps with sealing all these layers together. I prefer using Mexican cheese blend for this recipe.
How to make Vegetarian Crunchwrap Supreme
The crunchwrap supreme recipe may look lengthy and a lot of steps but honestly its very easy. The only thing you are cooking here is black beans which is also super quick and rest is simply assembling the ingredients. So let’s see how to make this delicious crunchwrap step wise.
To make black beans filling:
I’ve used canned black beans but you can cook the black beans from scratch on stove top, traditional pressure cooker or InstantPot. Please refer to Mexican Black Beans recipe to make beans from scratch.
In a cooking pan heat oil and once hot add the minced garlic, sauce for a couple of seconds and add the drained and rinsed canned beans followed by spices cumin powder, red chili powder or paprika, salt and pepper. Mix well and cook for a min. Stir in your favorite kind of salsa and mix well. Using the back of your spoon mash the beans a few times. This will make the beans filling creamy and thick. This bean filling should be dry consistency. So cook on medium low until all liquid has dried out. This filling will make 4 crunchwraps. You can make the black beans filling ahead of time (a day or two in advance) and refrigerate.
To make Avocado Crema
It’s as simple as adding all the ingredients to a blender and blending until smooth and thick. I’ve a detailed post about this Avocado dip here so check that out. Alternately you can also add guacamole or mashed avocado with sourcream.
How to build the crunchwrap
Take you tortilla (you can warm it up if needed). We will be cooking this wrap later so this step is optional. In the centre, spread the black bean filling about the size of the tostada. Layer the queso on top of the black beans followed by cheese and tostada.
Next layer on the avocado crema (or guacamole or mashed avocados and sour-cream). Add the toppings lettuce, tomatoes, onions, green onions, pickled jalapeños and finally add cheese. Place the smaller tortilla on the cheese and now we are ready to close. If you are using tortilla chips you may be able to close the wrap using just the big tortilla, so skip the smaller one. The idea here is to be able to make a hexagon wrap with all ends sealed so that filling is not exposed.
How to fold the Crunchwrap
This may look tricky at first but gets easier with each one you make. Fold the bigger tortilla over the small as shown. It may not join in the centre (expected) which is why we are using the smaller tortilla as a seal. Keep folding overlapping some of the tortilla over the previous fold. Keep folding until its formed a hexagon like shape (about 6-7 folds). Press gently so they hold shape. The wrap folds may not stick at this point which is ok since they will when we cook it. Alternately you can apply some water while folding to help seal (optional). Immediately transfer it for cooking.
How to cook Crunchwrap
Heat a skillet on medium heat and brush with some oil. Carefully transfer the crunchwrap seam side down on the hot griddle. Cook for 1-2 mins until it golden brown and bottom is crispy and edges sealed. Now flip and cook the other side in same manner. Make the remaining crunchwrap in similar manner. Serve them hot and crispy.
Serving Suggestions
Crunchwrap can be served with side of your favorite dipping sauce like of queso, hot sauce, sour cream, avocado crema. This wrap is a complete meal in itself and quite filling too so we prefer to eat it just on its own. But you can pair it with some roasted veggies, salad, tortilla chips or Mexican rice and beans too.
More Mexican recipes to try
INSTANT POT TACO PASTA QUINOA ENCHILADA SOUP TORTILLA ENCHILADA PIZZA CHIPOTLE STYLE VEGGIE BOWL VEGETARIAN BLACK BEAN AND CHEESE ENCHILADAS Hope you enjoy this veg crunchwrap supreme as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
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