Get all components prepped and ready to go in an assembly line. Bake for 5-6 minutes, flip, and bake for another 5-6 minutes until super crispy and slightly darker in color. Brush tortilla with oil, season with salt. If your taco-size corn tortilla is soft, heat oven to 425 degrees. Heaping 1/4 cup Stewed Black Beans (or similar protein of choice)ġ taco size corn tortilla, either soft or crispyĢ large handfuls shredded iceberg lettuceĢ.5 tablespoons pico de gallo, homemade or store-bought (drain the juice off, reserve) So yeah, it’s really customizable and you can do whatever you want with it, I’m really just here to inspire. I make my own pico de gallo with red onion, garlic, cilantro and lime juice, but you can use plain tomatoes and vegan sour cream if you prefer, or a store bought fresh tomato salsa. This addition gives the wrap so much flavor and freshness, it’s so amazing. Because I’m eliminating the sour cream, I decided to use a pico de gallo (salsa fresca) instead of just plain tomatoes. The OG Crunch Wrap consists of an upper layer made with shredded lettuce, chopped tomatoes and sour cream. Sure, you can freeze them, cut the recipes in half or use store-bought shortcuts, but if you’re going to make them yourself, why go through all the effort to only make a scant amount? You’ll thank me when you have easy burrito bowls or taco salads on hand for another day. Let me tell you, there is nothing better than having these beans and this queso in the fridge for later.
Tacobell crunch wrap full#
You only need a couple tablespoons for each wrap, but the queso recipe is a full batch. Same deal with the Chipotle “Queso” Sauce. The recipe makes a lot of beans, but you only need a heaping 1/4 cup of them for each crunch wrap, so expect leftovers. My stewed black beans are made from dry beans, not canned, and they’re deliciously simple, flavorful and perfectly saucy. The black beans I’m using are a signature recipe. It’s like a burrito except with an inner layer of crisp and that you get a little bit of everything in each bite. So many flavor and textures and they all come together in a symphony of delicious that I simply can’t get enough of. So there are 6 pieces to my crunch wrap puzzle – When I became plant-based, it didn’t take long for me to tackle a vegan Crunch Wrap copycat, and I’ve finally gotten around to posting a formal recipe. I’ve also had A LOT of Crunch Wraps and they’re a true comfort food for me. So I have a long history with Taco Bell, probably my most frequented fast-food joint from back in the day. Serve immediately.I’m going to make this short because I know you really just want to get to the recipe, but I do have some things to say. Carefully turn crunchwrap over cook 1 to 2 minutes or until browned. Place crunchwrap, folded-side down, in skillet cook 1 to 2 minutes or until browned.
Heat 12-inch nonstick skillet over medium-high heat.Flip crunchwrap over, to maintain fold, and repeat with remaining tortillas. Continue folding the rest of the tortilla, making pleats in tortilla while working around (making 7 or 8 pleats). Fold top of bottom tortilla up and over filling toward center. Place wedge in center of each crunchwrap to cover fillings. Cut remaining flour tortilla into 4 equal wedges.Top each taco shell with 2 tablespoons creamy queso sauce, 2 tablespoons sour cream, 1/4 cup lettuce and 2 tablespoons tomatoes. Break crunchy taco shells in half, and place one on top of each tortilla, with straight sides in the middle, forming a circle on top of the meat.
Place 1/2 cup hot meat mixture in center of each tortilla.
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