Description
This homemade Vegan Crunchwrap Supreme is packed with black beans, brown rice, creamy nacho cheese sauce, fresh vegetables, and crispy toasted tortillas. Ready in under 30 minutes, it’s a healthier plant-based version of the fast-food favorite that’s perfect for lunch, dinner, or meal prep.
Ingredients
- 4 large whole wheat burrito tortillas
- 4 small tortillas (or 1 tortilla cut into quarters)
- 15 ounces black beans, rinsed and drained
- 1 cup vegan nacho “cheese” sauce
- 2 jalapeños, sliced
- 1 cup cooked brown rice
- 2 avocados, cubed
- 1 cup grape tomatoes, diced
- 1 yellow onion, diced
Instructions
- Prepare all the vegetables by washing and chopping them as needed.
- Lay one large tortilla flat on a clean surface.
- Spread 1/4 cup cooked brown rice in the center, then layer with black beans, vegan nacho cheese sauce, jalapeños, avocado, diced tomatoes, and onion.
- Place a small tortilla (or tortilla quarters) over the filling.
- Fold the edges of the large tortilla inward, overlapping to completely enclose the filling.
- Heat a non-stick skillet over medium-low heat.
- Place the Crunchwrap seam-side down and cook for about 7 minutes until golden and crisp.
- Flip carefully and cook for another 7 minutes until both sides are crispy and heated through.
- Keep warm in a low oven while repeating with the remaining Crunchwraps. Serve immediately.
Notes
- Keep the heat at medium-low to prevent the tortilla from burning before the filling is heated.
- Add shredded lettuce after cooking for extra crunch.
- Customize with salsa, vegan sour cream, or hot sauce.
- Great for meal prep—assemble ahead and toast just before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican