Vegan Crunchwrap
Ingredients
- 4 Extra Large Flour Burrito Tortillas
- 4 Small Flour Tortillas round and soft taco size. You can either buy them small or cut a circle out of the large flour tortilla
- 4 Small Corn Tortillas Round, taco size
- 2 tbsp oil I used olive oil. To fry the corn tortillas
Filling Ingredients
- 2 Cans Beans I used refried, use whatever bean you prefer
- 1 Package Vegan Meat Crumbles I used Beyond Meat Brand, add as much as you prefer from the package. The whole package worked for me
- 1/2 Package Taco Seasoning
- 1 Medium White Onion, chopped
- 1-2 Cups Vegan Queso Or vegan shredded cheese
- 1-2 Cups Diced tomatoes Or Salsa
- 2 Avocados, diced
- 1/2 Cup Cilantro, chopped and loosely packed
- 1/2 Head of Lettuce, chopped
Other Filling Ideas: Roasted corn, rice, vegan sour cream, hot sauce, etc!
Instructions
Preparation
- Heat 1 tablespoon of oil in a medium sized pan on medium heat.
- Add in your package of vegan meat crumbles
- Sprinkle taco seasoning and some extra onions over the vegan meat crumbles and saute for about 5-6 minutes or until the vegan meat is fully cooked through.
- Heat the remaining 1 tablespoon of oil on a separate pan on medium-high heat.
- Fry corn tortillas until it begins to look crispy on both sides (see example picture below). Depending on the size of your pan you may have to fry your corn tortillas in batches (you may need to add a little more oil for frying, as needed.) Note: The corn tortillas will harden up to more "chip-like" crispiness as they cool
- Prepare your filling ingredients
To Assemble
- Put your large flour tortilla down on a plate. add a spoonful of vegan queso, a scoop of beans and a scoop of vegan "meat" crumbles. Place a crispy corn tortilla on top and then add remaining fixin's (lettuce, tomatoes, salsa, avocado, onions, more queso - feel free to add anything else you like too!).
- Now place the small/soft flour tortilla on top to cover. Fold large outer tortilla over the small flour tortilla in a circular motion (see example picture below). You will be able to see some of the small flour tortilla in the center but most of it will be covered by the folds.
- Place the crunchwrap "fold-side" down on a medium-high heated pan (you may need to add a little more oil but i still had oil left from crisping up the corn tortillas).
- Once fold-side is golden brown, flip to heat other side until that is golden brown as well.