I really like Taco Bell. It’s our go-to anytime we get fast food because it’s so easy to customize and veganize (the Taco Bell app is a game-changer!). I also love making Taco Bell-style food at home. We’ve been making tacos a lot recently, and I’ve been reheating the soft tacos in a microwave for lunch. These reheated in the microwave are so good and taste like Taco Bell, and I really don’t know why I like it so much.

There are a ton of other recipes out on the internet for vegan crunchwraps, but we’ve been on such a Taco Bell kick lately I wanted to share how we made them.

Ingredients:

• A large burrito flour tortilla (we bought la banderita homestyle tortillas)
• refried black beans (we get the Winco brand refried black beans with jalapeños)
• corn tortilla chips (Julio’s tortilla chips are one of our favorites)
• shredded iceberg lettuce
• Boca veggie crumbles
• Daiya American cheese slices
• salsa (we really like Pace’s mild chunky salsa)
• taco seasoning (or chili powder, onion powder, garlic powder, paprika, salt, and cumin)
• diced white onion
• pico de gallo (diced tomatoes, cilantro, white onion, and cilantro)

For the bean mixture:

Heat the black beans in a pan over medium high heat and covered. While that is heating up, warm up the Boca ground crumbles in a separate pan with a little bit of oil, some diced white onion, and add the spices. Mix together the refried beans, ground crumbles, and salsa once the ground crumbles are browned and the onions are caramelized.

Next, assemble the crunchwrap. This is how I stacked mine:

(Tortilla, black beans + veggie crumbles, lettuce, pico de gallo, a slice of Daiya’s American cheese, and finally some tortilla chips on top.

Try to fold it up in the center, and place it in a pan over medium heat with the open side down. It may not be pretty, but make sure the edges on the open side all come together in the middle. Mine was not looking too good at first, and I had to refold it, but it ended up holding together pretty nicely.

I did not use any oil, just a non stick pan over medium-high heat, and I cooked both sides until each side was crispy and the side that was open stayed shut.

That’s how we made our homemade crunchwraps! It was pretty quick and easy to make, plus it was such a nice treat to have after a long day at work.

If you liked this, also check out my Veganized 5-Layer Burritos!