4 large burrito-size flour tortillas
4 small tostadas or crunchy corn tortillas (or make your own)
1 can (15 oz) black beans (or refried beans)
1 cup cooked rice (optional but filling!)
1 cup vegan ground beef (like Beyond Meat, lentil taco filling, or mushrooms)
1 avocado (sliced or mashed)
1 cup shredded lettuce
1 medium tomato (diced)
½ cup diced red onion (optional)
1 cup vegan shredded cheese
½ cup vegan sour cream (store-bought or homemade)
Vegan Nacho Cheese (optional but amazing):
1 cup peeled, chopped potatoes
½ cup peeled, chopped carrots
¼ cup nutritional yeast
¼ cup plant milk
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
Salt to taste (Blend until creamy)
🔪 Instructions:
Prep your fillings:
Cook vegan ground or mash your beans. Season with taco spices (cumin, paprika, chili powder, garlic powder, salt).
Make vegan cheese sauce if using.
Layer it up (in the center of the large tortilla):
Spoon beans or vegan meat first.
Add nacho cheese or shredded vegan cheese.
Place the tostada on top.
Spread avocado or guac.
Add lettuce, tomato, onion, and a drizzle of vegan sour cream.
Fold the Crunchwrap:
Carefully fold the edges of the large tortilla up and over the center in sections to create a hexagon. If it doesn’t fully close, place a small cut circle of another tortilla on top before folding.
Cook it:
Heat a nonstick skillet over medium heat. Place the Crunchwrap seam-side down and cook for 2–3 minutes until golden.
Flip and cook the other side until crispy.
Serve with:
Salsa, hot sauce, extra cheese sauce, or guac.
