Vegetarian Crunchwrap Supreme

Vegetarian Crunchwrap Supreme is the meatless and tastier version of Taco bell's famous creation, crunchwrap supreme. Its a hexagon shaped grilled wrap filled with all the Mexican flavors. It is crunchy, chewy, soft and super delicious!! Each bite feels like a party in your mouth with so many different flavors and textures. You are going to love this promise!! 

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!

Tried this recipe?Please rate the recipe by clicking the stars below

Vegetarian Crunchwrap Supreme

Shweta Arora

Vegetarian Crunchwrap Supreme is the meatless and tastier version of Taco bell’s famous creation, crunchwrap supreme. Its a hexagon like shaped grilled wrap loaded with Mexican flavors. It is crunchy, chewy, soft and super delicious!! You are going to love this promise!! 

4.90 from 19 votes

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main

Cuisine Mexican

Servings 4 crunchwraps

Cook ModePrevent your screen from going dark

Ingredients

  

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For black beans filling

• ▢ 1 tablespoon cooking oil
• ▢ 1 tablespoon garlic minced
• ▢ 1 15oz can black beans
• ▢ ½ cup salsa using store-bought.
• ▢ ½ teaspoon cumin seeds powder
• ▢ 1 teaspoon Red chilli powder or paprika
• ▢ salt and black pepper to taste

For Avocado Crema:

• ▢ 2 ripe avocados
• ▢ ¼ cup sour-cream or full fat plain yogurt
• ▢ ½-1 jalapeños de-seeded, adjust to taste
• ▢ 1 clove garlic
• ▢ ½ lemon juiced, adjust to taste
• ▢ ¼ cup cilantro leaves
• ▢ ⅛ tsp pepper powder adjust to taste
• ▢ ½ teaspoon salt adjust to taste
• ▢ ¼ teaspoon cumin seeds powder

For Vegetarian Crunchwrap Supreme

• ▢ 4 large tortillas burrito size, 10inch or larger.
• ▢ 4 small tortillas taco size, 4-5 inch or smaller.
• ▢ 4 tostadas
• ▢ Black beans filling recipe included below
• ▢ ½ cup Queso using store bought
• ▢ Avocado cream as needed, homemade or store-bought - recipe included in this post
• ▢ 1 tomato finely chopped
• ▢ ½ red onions finely chopped
• ▢ 2-3 green onions chopped
• ▢ 2 tablespoon cilantro chopped
• ▢ 2 cups shredded lettuce
• ▢ 2 cups shredded Cheese using Mexican cheese blend
• ▢ Pickled jalapeños optional and as needed, adjust to taste.

Instructions

 

To make black bean (meatless) filling:

• 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 cream:

• Add all ingredients listed for making crema to a blender and blending until smooth and thick. You can make this ahead and refrigerate. There may be slight discoloration (expected due to oxidization of avocado), just mix and use.

To build the Crunchwrap:

• Take your large tortilla (you can warm it up if needed). We will be cooking this wrap later so this step is optional.
• In the centre of your tortilla, spread 1 portion of 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 fold/close the wrap.

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 it will when we cook it. Alternately you can apply some water while folding to help seal (optional). Immediately transfer it for cooking.
  

To cook the 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 with your favorite dipping sauce just on its own or with a side of roasted veggies, salad, tortilla chips or Mexican rice and beans too.

Notes

• Instead of using two different size tortilla’s you can also cut circles out of the bigger tortilla and use them to seal.
• I prefer flour tortilla as are less prone to breaking. You can also use whole wheat or flavored like spinach/tomato or gluten-free.
• Tostadas 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. Alternately, use your favorite tortilla chips in place of tostada.
• 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.
• 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. 
• You can also 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 (no moisture).
• You can take it a level up by adding some rice (plain, cilantro lime or Mexican rice along with the beans as filling).
• Replace Queso it with your favorite cheese or condiment. Bitchin sauce would be delicious too. 

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Happy Cooking
Shweta