Vegan Crunchwrap Supreme

Enjoy the flavors of Taco Bell at home with this homemade Crunchwrap recipe! You can make this Vegan Crunchwrap Supreme in just 30 minutes.

Vegan Crunchwrap Supreme

The first time I made this vegan crunchwrap recipe, I knew I had made something that had to be shared with the world. 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 this crunchwrap recipe a handful of time (we can’t get enough). Every time I documented them on Instagram, I got hit with a ton of “please share the recipe!!!!!!!!” messages. Well, here it is – the vegan crunchwrap recipe in all of its glory.

Don’t let all the layers intimidate you. This vegan crunchwrap supreme 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).

overhead view of a large flour tortilla with lettuce and cheese

Crunchwrap Supreme Ingredients

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

  • Veggies. We’re using onion, bell pepper, garlic, tomatoes and lettuce.
  • 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. You can use canned or cook a batch of dried beans. You can make Instant Pot black beans in under an hour, even without soaking!
  • 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. These put the “crunch” in crunchwrap!
  • Vegan sour cream. You can purchase this or make your own vegan sour cream.
  • Vegan shredded cheese. Cheddar or a Mexican blend works best in this vegan crunchwrap.

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

How to Make a Vegan Crunchwrap Supreme

It truly is pretty simple to make a homemade crunchwrap. It comes together in just a few steps in under 30 minutes.

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 below to watch the layers of this vegan crunchwrap come together. The order of assembly is:

  1. Lay your burrito flat.
  2. Spread refried beans.
  3. Add beef and bean mixture.
  4. Add sautéed vegetables.
  5. Place tostada on top.
  6. Spread sour cream.
  7. Add lettuce and tomatoes.
  8. Sprinkle on shredded cheese.
  9. Add corn tortilla.

How to Fold a Crunchwrap

Now, it’s the tricky part: folding. It only takes a few steps and a bit of patience. If your tortillas are a bit on the dry side and seem like they want to crack when you go to fold them, I recommend wrapping them in a damp paper towel and popping them in the microwave to steam for a few seconds. This will help make them more pliable. I also recommend having your skillet already preheated and greased before you folding your vegan crunchwrap.

Here’s how you fold up your homemade crunchwrap:

  1. Place a small corn tortilla on top of all the fillings. Odds are the outside tortilla you’re using isn’t as big as the ones Taco Bell uses, which is likely why folding seems so complicated. Adding a smaller corn tortilla on top of your layers will help fill in the gaps.
  2. Fold the edges of the outer tortilla in towards the center of the crunchwrap to cover the ingredients in the middle.
  3. Place the crunchwrap seam side DOWN in the skillet

Crunchwrap-making truly is an art – it takes practice, so keep making them! If the first few don’t come out perfectly, I PROMISE they’re still going to taste incredible.


How to make:

Vegan Crunchwrap Supreme

Enjoy the flavors of Taco Bell at home with this homemade Crunchwrap recipe! You can make this Vegan Crunchwrap Supreme in just 30 minutes.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
two hands holding a vegan crunchwrap that has been sliced down the middle
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.