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.
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