Vegan Crunchwrap Supreme
This vegan Crunchwrap Supreme folds a smoky black bean filling, salsa, guacamole and crisp veggies into a tortilla toasted until golden. Dairy-Free Nacho Caulitos bring the cheesy crunch.
- Dinner
- Nacho Caulitos
Ingredients
27 ingredients · tap click to tick off
For the Assembly
Method
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Heat oil in a skillet over medium heat. Add diced onion and minced garlic, and sauté until translucent. Stir in cauliflower rice and cook for 2-3 minutes. Add black beans, garlic powder, onion powder, smoked paprika, cumin, black pepper, salt, jalapeño, and tomato paste. Pour in water and mix well. Simmer for 8-10 minutes until flavors meld and the mixture thickens.
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Place a large flour tortilla on a flat surface. Spread some queso at the center followed by the veggie filling. Spread some salsa onto it.
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Add Caulitos on top for a flavorful crunch. Layer with lettuce, tomato, red onion, sour cream, guacamole (if using), salsa, cheddar cheese, and Monterey Jack cheese.
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Place a mini tortilla on top of the filling. (Pro tip: If you don’t have mini tortillas, simply cut a smaller circle from a large tortilla.) Gently fold the edges of the large tortilla toward the center, creating pleats. Flip the Crunchwrap over so the pleats are on the bottom, securing the filling.
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Heat a non-stick skillet over medium heat and lightly grease with oil. Place the Crunchwrap seam-side down and cook for about 3 minutes until golden brown and crispy. Flip and cook the other side for another 3 minutes. Repeat with the remaining Crunchwraps.
