#Tacobell crunch wrap free#

Just portion and freeze, very handy!įeel free to leave comment below. If you're short on time, and don't want to wait for the oven baked beans (so delicious), Amy's refried black beans will do in a pinch, they're very tasty, but if you plan ahead my refried beans can be made days in advance. Good to go, or omit chipotle mayo completely and just add some hot sauce ( Franks Red Hot mmm)

Just swap the mayo for vegan sour cream or yogurt. If you're worried about the oil in the chipotle mayo, never fear vegan yogurt or sour cream is here. Maybe I need to pull some beans from the freezer. Oh gosh my mouth's watering writing this, and of course my hubby and I finished off the rest of the 'wrap goodness' days ago. Now keep in mind you still have to roll it up, don't over fill it. It's a pretty versatile recipe, it's a wrap after all. I love adding hot sauce to mine, Franks Red Hot is my fav. and chipotle mayo.mmmįeel free to add extras, cucumbers, green onions, black olives, etc. Homemade refried black beans of course and the Pico de Gallo and the Guacamole make it so fresh and truly addictive ( if I do say so myself lol ?) and of course we can't forget about the tortilla chips and iceberg lettuce, that's where that delicious crunch comes from. What makes this Vegan Crunchwrap so Delicious? My hubby is so glad I did! It's easy, so tasty and pretty healthy too. Serve with a side of taco sauce.So of course because I love Mexican food so much! I had to make my vegan version of this crunchy wrap of goodness. Access to delicious, affordable vegan and vegetarian options has long been important to Taco Bell.

Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until it gets a nice golden brown crust. Heat another medium skillet over high heat and grease it with some cooking spray.Continue to fold until it is completely wrapped and in the shape of a hexagon. Add a sprinkle of the marinated tomatoes and shredded lettuce on top and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Top the sour cream with lettuce and tomato. Spread sour cream across the crispy tostada shell and place it, sour cream side up, on top of the cheese. Lay a large tortilla flat and top with taco meat and then drizzle with cheese sauce. Top the meat and cheese mixture with a tostada, and then place 1 tablespoon of sour cream on top. Assemble crunchwraps by dividing ingredients between the 6 large flour tortillas. The amount you add is up to your personal preference, but make sure to evenly distribute the meat and cheese sauce between all 6 tortillas. Add a spoonful of the meat mixture to the center and top with a similar size spoonful of nacho cheese. To assemble the Crunchwrap Supreme, place 1 flour tortilla out on a work station.Simmer for 5-10 minutes, until the meat is cooked through and the sauce is thick and flavorful. Cook for 2 minutes, stirring to evenly distribute the spices, and then add the water. Add back to the skillet over medium heat and add the rest of the spices, including the cornstarch. Pulse once or twice until the meat is a finely ground consistency. Remove the par-cooked meat from the skillet and add to a food processor.

Brown the meat in a large skillet over medium-high heat until halfway cooked, breaking it up as little as possible with the spoon.

Simmer until thickened, about 2 minutes, and then add the cream cheese, Cheddar cheese, hot sauce, and seasonings. If the sauce is too thick, add a little more milk. Whisk in the cornstarch and cook for 1 minute, and then slowly whisk in the milk.

In a medium-sized saucepan, melt the butter over medium-high heat.

Reserve the leftover spice blend for later use. Simmer until sauce is thickened, about 30 minutes. Add to a small saucepan and add 1 tablespoon salt (or more to taste) to the tomatoes. In a food processor fitted with a steel blade, purée the tomatoes until smooth.

Combine all of the spices together in a resealable container and set aside.

Tacobell crunch wrap