Vegetarian Crunchwrap Supreme

Vegetarian Crunchwrap Supreme is the meatless version of Taco Bell’s famous and iconic Mexican-inspired dish, Crunchwrap Supreme. This crunchy, yet soft and chewy Crunchwrap has a perfect balance of flavors in its glorious layers that kick up a notch to make you crave for it. They are so “hot” and the “it” thing for a reason.

WHAT EXACTLY IS CRUNCHWRAP SUPREME?

Taco Bell, an American-based fast food chain, makes a signature dish called Crunchwrap Supreme.  This is a vegetarian version of it, prepared with black bean stuffing instead of meat stuffing.

From outside, typically, a Crunchwrap Supreme is a hexagonal parcel of grilled tortilla. Inside, there are Taco Bell’s classic and signature building blocks – layers of bean or meat stuffing, nacho cheese, crunchy tostada, sour cream, lettuce, tomatoes and cheese.

In my version of Vegetarian Crunchwrap Supreme, I have used Spinach flavored Flour Tortillas to wrap the gorgeous layers of black bean stuffing, nacho cheese, crunchy tostada, avocado crema, lettuce, pico de gallo and a blend of Cheddar and Monterey cheese. This layered goodness is then grilled on either sides until they are slightly browned.

WHY IS CRUNCHWRAP SUPREME THE “IT” THING?

Because it is so good!

Every bite of this crunchwrap is a scrumptious hodgepodge of flavors. The Taco seasoning in the bean stuffing is truly a magic ingredient; it oomps up the flavor of the stuffing. The crunchy tostada shell is used to separate the layers of bean stuffing from avocado crema, lettuce, pico de gallo and cheese. This tostada shell gives it the extra loud chewability but after a few bites, it crumbles and blends with all the other layers to have a party in your mouth. It’s like all the delicious stuffing, dips and veggies are held together in your hand wrapped in a tortilla; the disc shape of it makes is convenient to hold too.

In a nutshell, there is nothing to complain about this food-engineering by Taco Bell but just sit and enjoy the mélange of flavors and textures.

SO YUM!

HOW TO SERVE CRUNCHWRAP?

Crunchwrap Supreme is a meal by itself. You may serve it as is or with some sides like Queso, Salsa or Guacamole.

Crunchwrap must be served soon after assembling so that the Tostada within does not turn soggy. Serve it hot.

Other Mexican Recipes that you could try:

Black Bean Taco with Avocado Cilantro & Lemon Dressing

Baked Baja Avocado Tacos with Chipotle Crema and Pickled Slaw

Notes:

1. You can prepare Tortillas at home or use store-bought. I used store-bought to save some time.
2. Crunchwrap requires two sized tortillas. One bigger, around 10inches or larger. The other smaller, around 4-5inches. You can either prepare or buy these small tortillas or cut them out from the large tortillas.
3. I prefer using flour tortillas as they hold better than whole wheat flour tortillas. Also, the corn tortillas break easily. I have only tried with flour tortillas.
4. I have used black bean stuffing. You could try replacing it with pinto bean or any other stuffing of your choice.
5. I strongly recommend using Taco seasoning while preparing the stuffing as it enhances the flavor and adds a smoky flavor. However, if you cannot find it in stores around you, replace it with paprika powder, red chili powder, cumin powder, pepper powder and salt.
6. Tostada shell is what gives it the much needed crunch. It is available in most of the stores. But if you are in an area where they are unavailable, you could toast a tortilla either on pan or oven until they are crisp.
7. You can replace Nacho cheese with any ready-made store-bought cheese sauce or use any home-made cheese sauce of your choice like Queso, Ranch, Chipotle or Jalapeno sauce.
8. I have used Avocado crema instead of sour cream. You could use just sour cream or add the humble Guacamole along with sour cream. The avocados must be soft, firm and green. Over-ripe avocados could ruin the taste and flavor.
9. Instead of Pico De Gallo, you could use just chopped tomatoes.
10. I have used a blend of Cheddar and Monterey Jack Cheese. You could use Mexican cheese blend instead.

Vegetarian Crunchwrap Supreme

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Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

FOR PICO DE GALLO:

Plum Tomato – 1 large sized

Red Onion – 1 small sized

Jalapeno – ½

Fresh Cilantro, chopped – 2 tablespoons

Garlic Cloves, minced – 2 teaspoons

Lemon Juice – 2 teaspoons

Cumin Powder – ¼ teaspoon

Black Pepper Powder – 1 teaspoon

Salt – to taste

 

FOR BLACK BEAN STUFFING:

Cooking Oil – 2 tablespoons

Garlic, minced – 1 tablespoon

Pepper Powder – 1 teaspoon

Jalapeno, finely chopped – 1 tablespoon

White Onion, chopped – ¼ cup

Tomato Puree – ¼ cup

Black Beans, cooked and drained – 2 cups (or 1 can of 15oz)

Taco Seasoning –  1 ½ tablespoons

Red Chili Powder – 1 teaspoon

Cumin Powder – ½ teaspoon

Salt – to taste

 

FOR NACHO CHEESE:

Butter – 2 tablespoons

All Purpose Flour (Maida) – 2 tablespoons

Whole Milk – 1 cup

Cheddar Cheese, shredded – 1 ½ cups

Red Chili Powder – ¼ teaspoon

Salt – ¼ teaspoon

 

FOR AVOCADO CREMA:

Ripe Avocados, firm & green – 2 (reserve the seed/pit)

Garlic Cloves – 2

Jalapeno – 1 (use ½ if you don’t want it spicy)

Cilantro, chopped – ¼ cup

Sour Cream – 1/3 cup

Pepper Powder – ½ teaspoon

Cumin Powder – ½ teaspoon

Lemon Juice – 1 tablespoon

Sugar – 1 teaspoon

Salt – 1 teaspoon

 

FOR CRUNCHWRAP:

Large Flour Tortillas – about 10 inch or larger

Small Flour Tortillas – about 4-5 inches (or cut it out from 4 large tortillas)

Tostada Shells – 4 (same size as Small Flour Tortillas)

Iceberg Lettuce, chopped – 2 cups

Spring Onions, chopped – ½ cup

Cheddar Cheese – ½ cup

Monterey Jack Cheese – ½ cup

Cooking Oil – 2 teaspoons

 

Instructions

PREPARING PICO DE GALLO:

1. Chop tomato and onion. Mince jalapeno.
2. In a mixing bowl, take chopped tomato, onion, minced jalapeno, minced garlic, chopped cilantro, lemon juice, black pepper powder, cumin powder and salt. Refrigerate until use.

 

PREPARING BLACK BEAN STUFFING:

1. Heat oil in a saute pan.
2. Add minced garlic, pepper powder, chopped jalapeno and onion. Saute until onions turn translucent.
3. Now add tomato puree and cook until the mixture dries up little bit.
4. Mix the cooked and drained black beans, taco seasoning, red chili powder, cumin powder and salt. Mix well and cook until they are all well combined.
5. Using the back of the spoon mash the beans gently. The filling should be slightly chunky and not like a paste. It should be dry, so if you see some moisture in the filling, cook it for a few minutes until it dries up.

 

 PREPARING NACHO CHEESE:

1. Heat butter and flour in a small sauce pan on low flame. Whisk them together until they are foamy and cook for about a minute.
2. Pour the milk to butter mixture, set the flame to medium and whisk it thoroughly until they are well combined. Allow the mixture to simmer. Continue to simmer until it thickens little bit. When the mixture begins to coat the back of a spoon, turn off the heat.
3. Fold in the cheddar cheese, stir until it completely melts and blends. If needed, place the pan on low flame to help the cheese melt, keep stirring continuously. Turn off soon after the cheese melts and the whole mixture turns smooth and creamy.
4. Add red chili powder and salt. Whisk together until well combined. If it is too thick, add a 1-2 teaspoons of milk.

 

PREPARING AVOCADO CREMA:

1. Take all the ingredients listed above in a blender and blend until smooth, thick and creamy.
2. Transfer the prepared crema into an air-tight glass container, place the reserved pit in the container and keep it covered air-tight in a refrigerator until use. The pit slows down discoloration of avocado due to oxidation. If you make this much ahead of assembling the Crunchwrap, there might be slight discoloration. Just before using the crema, discard the pit.

 

ASSESMBLING AND PREPARING CRUNCHWRAP:

1. Take a large tortilla and place it on a flat surface.
2. Take 1/4rth portion of bean stuffing in the centre of the tortilla and spread into a circle about the size of the tostada.
3. Spread some nacho cheese on top of the bean stuffing.
4. Place the tostada on nacho cheese.
5. Spread avocado crema on top of tostada.
6. Layer it with chopped lettuce, spring onions and then pico de gallo.
7. Spread Cheddar cheese and Monterey Jack cheese.
8. Top it with a small tortilla.
9. Now begin folding the tortilla. Hold the edge of the large tortilla up and fold over the small tortilla. The fold will not touch the centre. Continue to fold the edges of the larger tortilla over to the smaller tortilla, all around the tortilla about 6-7 folds, slightly overlapping each other, until it forms a hexagon like shape. Fold as tightly as possible. The larger tortilla seam will not stick to the small tortilla, that is OK as it will stick once roasted on the griddle.
10. Heat a large skillet or a griddle. Sprinkle a few drops of oil. Place the folded tortilla wrap seam-side down and roast on low-medium flame until the underside is golden brown. Carefully flip and cook the wrap on the other side until it turns golden brown.
11. Serve immediately.