When I'm craving a Crunchwrap Supreme, I don't go to Taco Bell; I stay home. In fact, I can proudly say my vegan crunchwrap supreme is way better.
  • 4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
  • 1 15 ounce can 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
  1. Prepare all vegetables
  2. Lay one tortilla on a plate surface
  3. Place a ¼ cup of cooked brown rice in the middle.
  4. Place ¼ of the can of black beans on top of the rice.
  5. Continues with ¼ of the remaining ingredients.
  6. Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center's ingredients.
  7. Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  8. Heat a Non-Stick Pan for Oil-Free Cookingto medium-low.
  9. Place tortilla folded side down first; this will seal the folds.
  10. Cook for about 7 minutes; check to make sure golden brown before flipping over.
  11. Gently flip crunch wrap over.
  12. Cook another 7 minutes, checking to make sure it is golden brown.
  13. Make the remaining 3 (I use different pans to have them all done at once).
  14. Serve with salsa or guacamole or BOTH!
  15. I cut it in half to share 🙂