Vegan Crunchwrap Supreme

Enjoy the flavors of Taco Bell at home with this Vegan Crunchwrap Supreme recipe! You can make one in 30 minutes. Gluten-free option!

Vegan Crunchwrap Supreme

The first time I made this vegan crunchwrap recipe was towards the beginning of quarantine (was that 8 months ago? 5 years ago???). My girlfriend, my roommate, and I knew we had hit gold when we took the first bites into this savory, crunchy replica of the Taco Bell classic.

Since then, we’ve made crunchwrap supremes a handful of time (we can’t get enough). Every time I document them on Instagram, I’m hit with a ton of “please share the recipe!!!!!!!!” messages. Well, here it is – the vegan crunchwrap supreme recipe in all of its glory.

Don’t let all the layers intimidate you. This recipe is truly so simple and comes together in about 30 minutes. It’s a fun recipe to make with other people because you can customize your own crunchwrap. In my opinion, it’s best served with a margarita (try this jalapeno mango margarita).

Ingredients in a Crunchwrap Supreme

If you love Mexican-inspired flavors and ingredients, this vegan crunchwrap supreme is for you. To start, let’s look at this superstar roster of ingredients:

  • Onion.
  • Bell pepper.
  • Garlic.
  • Spices. You’ll use various spices with the sautéed vegetables as well as the beef and bean mixture.
  • Vegan beef crumbles. There are a variety of vegan beef alternatives in the frozen section. Alternatively, you can use crumbled tofu or tempeh.
  • Black beans.
  • Tortillas. Burrito-size flour tortillas works best here. If you have an allergy, use gluten-free tortillas.
  • Refried beans. Make sure to buy vegetarian refried beans as some cans contain lard.
  • Tostadas.
  • Vegan sour cream. You can purchase this or make your own vegan sour cream.
  • Tomatoes.
  • Lettuce.
  • Vegan shredded cheese. Cheddar or a Mexican blend works best in this vegan crunchwrap.

overhead view of a large flour tortilla with lettuce and cheese

How to Make a Vegan Crunchwrap Supreme

First, make the sautéed vegetables. We keep it simple in this recipe with onion, bell pepper, garlic, and spices.

Next, make your beef and bean mixture – I use the skillet from the previous step. You’ll combine vegan beef crumbles, black beans, and spices until the crumbles are completely cooked through.

Finally, it’s time to assemble! Check out the video above to watcg the layers of this vegan crunchwrap come together. The order of assembly is:

  • Lay your burrito flat.
  • Spread refried beans.
  • Add beef and bean mixture.
  • Add sautéed vegetables.
  • Place tostada on top.
  • Spread sour cream.
  • Add lettuce and tomatoes.
  • Sprinkle on shredded cheese.
  • Add corn tortilla.

Now, it’s the tricky part: folding. I recommend having your skillet already preheated and greased before you folding your vegan crunchwrap. Then, you’ll fold the tortilla in to cover the ingredients in the middle, then place the crunchwrap seam side DOWN in the skillet. Crunchwrap-making truly is an art – it takes practice, so keep making them!

two halves of a tortilla filled with vegan meat, cheese, and vegetables cut in half

How to make:

Vegan Crunchwrap Supreme

Enjoy the flavors of Taco Bell at home with this Vegan Crunchwrap Supreme recipe! You can make one in 30 minutes. Gluten-free option!

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
4 crunchwraps 1x


For the vegetables:

  • 1 tablespoon oil
  • 1/2 medium onion, diced
  • 1/2 bell pepper, diced
  • 2 cloves garlic, minced
  • Pinch of salt
  • Pinch of ground black pepper

For the meat:

  • 8 ounces (1 cup) vegan beef crumbles*
  • 1/2 15-ounce can (3/4 cup) black beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper

For assembling:

  • 4 burrito-size flour tortillas (can use gluten-free)
  • 1 cup refried beans
  • 4 tostadas
  • 1/4 cup vegan sour cream
  • 1 cup tomatoes, diced
  • 1 cup lettuce, chopped
  • 1 cup vegan shredded cheese
  • 4 small corn tortillas


  1. In a medium skillet over medium heat, add oil. When hot, add onion. Cook until lightly browned, about 5 minutes. Add bell pepper, stir, and cook until tender, about 5 minutes. Then, add garlic; cook for 1 minute. Add a pinch each of salt and pepper; stir. Transfer vegetables to a bowl or plate.
  2. In the same skillet over medium heat, add vegan beef crumbles. Cook until heated through, adding a little water if needed. Add beans, chili powder, cumin, paprika, and garlic powder. Stir. Transfer to a bowl or plate.
  3. To assemble one crunchwrap:
    • Lay a tortilla flat.
    • Spread 1/4 cup refried beans in the middle.
    • Add 1/2 cup meat mixture on top of the beans.
    • Add 1/4 cup sautéed vegetables.
    • Place 1 tostada on top of the vegetables.
    • Spread 1 tablespoon sour cream on tostada.
    • Add 1/4 cup each tomatoes and lettuce.
    • Sprinkle 1/4 cup shredded cheese on top.
    • Place corn tortilla on top.
  4. Fold the tortilla to cover the ingredients in the middle. Place the crunchwrap in a skillet (the same one as earlier) over medium-low, seam side down first. Cook for 2-3 minutes on each side, until lightly browned.


*You can also use crumbled tofu or tempeh.

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