Description

Learn how to make a delicious Crunchwrap Supreme at home with this easy recipe. Filled with black beans, rice, fresh veggies, and a dairy-free cheese sauce, this homemade version is healthier and just as satisfying as the fast-food favorite.

Ingredients

Units Scale

Crunch Wrap:

4 large whole wheat burrito tortillas plus 4 small tortillas (or one cut into four equal quarters)
15 ounces black beans, rinsed and drained
1 cup Nacho “Cheese” Sauce
2 jalapeños
1 cup cooked brown rice
2 avocados, pit removed, and cut into bite-sized pieces
1 cup grape tomatoes, diced
1 yellow onion, diced

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Instructions

Prepare all vegetables by cutting chopping them. Lay one tortilla on a plate surface.
Place a ¼ cup of cooked brown rice in the middle. Place ¼ of the can of black beans on top of the rice.
Continue with ¼ of the remaining ingredients. Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center’s ingredients.
Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium-low. Place the tortilla folded side down first; this will seal the folds.
Cook for about 7 minutes; check to make sure golden brown before flipping over. Gently flip the crunch wrap over.
Cook another 7 minutes, checking to make sure it is golden brown.
Make the remaining 3 crunch wraps (I use different pans to have them all done once). Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.
For Air-Fry Cooking: If you love your air fryer like I do, air-fry the crunch wrap in minutes! Preheat the air-fryer to 380 degrees. Place the crunch wrap seam down in the base of the air-fryer. Cook for 3-4 minutes. Serve with salsa or guacamole or BOTH!

Notes

Unlike Taco Bell, I don’t use oil in my pan.
The tortilla grills ideally without any spray or oil in the non-stick pan.
Another tip is to cook the folded side first. Not only does it help with flipping it over, but it also helps seal the folded section so it doesn’t come apart.
When using firm tortillas, warm them in the microwave or steamer to make them bend easily.
I layer my ingredients with the wet ingredients in the middle to prevent sogginess.
For example, start with brown rice as the base, then layer veggies, and cheese sauce in the middle.
Serve with Mexican rice and a Mexican chopped salad.
Add a dollop of vegan sour cream and a spoonful of guacamole.
Prep the Nacho “Cheese” Sauce in advance for multiple dishes.

Nutrition

Serving Size: 1 Crunchwrap
Calories: 350 kcal
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg