Vegan Crunchwrap Supreme

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It’s all in the name! A slight abomination of Tex-Mex cuisine, but hey, it’s a Taco Bell knockoff after all. This version has real deal flavor – don’t skimp on toppings or seasonings, and get the biggest rice tortillas that you can find. This isn’t a particularly dainty food, but after one bite I don’t think anyone would mind…

Ingredients (makes 2):

1 package Beyond Meat burgers

4 large gluten free rice tortillas

2 small corn tortillas

2-3 tbsp taco seasoning

4 tbsp vegan sour cream

1 Roma tomato, chopped

½ package vegan cheddar shreds

½ cup green leaf lettuce, cut into ribbons.

Guacamole according to your favorite recipe (or check mine from my recipe for taquito burritos!), for serving.

To make:

Put Beyond Meat in skillet over medium heat with taco seasoning; break up with wooden spoon and mix until browned. Turn off heat.

Fry corn tortillas in a small amount of oil until crispy. Melt vegan cheddar shreds in a few tablespoons of water or soymilk, stir until smooth. Put a “tostada shell” on a large rice tortilla and use to trace and cut a smaller soft tortilla with a knife. Repeat with one more large tortilla. .

To assemble, put half of seasoned “meat” onto the center of a large tortilla. Add ¼ of melted vegan cheese. Add crispy “tostada shell.” Spread 2 tbsp vegan sour cream, then add half of lettuce and half of tomato. Pour another ¼ of melted cheese. Top with small soft tortilla and fold in the edges of the outer tortilla to seal. Holding tightly, carefully flip the Crunchwrap seam-side down onto a heated & oiled skillet. Sear each side for a couple of minutes until the tortilla is browned. .

Enjoy with a side of guac and maybe some hot sauce

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