Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more.
In fact, this crunchwrap is much tastier than the ones at Taco Bell since it's made with fresh, crisp ingredients. Try it out and see for yourself!
This Vegetarian Black Bean Crunchwrap Supreme recipe is...
- Quick to make
- A copycat Taco Bell recipe
And if you're looking for even more tasty lunch ideas, go check out my new e-book Healthy Plant-Based School Lunches. It's loaded with all my favorite tips for making meatless school lunches that the kids will love!
How to Make Vegetarian Black Bean Crunchwrap Supreme
- Start by adding onion and garlic to a skillet.
- Cook with light oil until the onions are translucent.
- Add seasoning, corn, and beans to the mixture. Cook as directed below.
- Place the larger tortilla on a plate.
- Add some cheese and bean mixture.
- Add veggies, then place smaller tortilla on top.
- Heat skillet and fold ends over to seal the tortillas.
- Cook crunchwrap seam-side down for a few minutes or until crisp and golden.
- Flip and repeat.
Full directions for how to make Vegetarian Black Bean Crunchwrap Supreme are in the printable recipe card at the bottom of the post.
Tips & Tricks for Vegetarian Black Bean Crunchwrap Supreme
Make sure to use a hot skillet when you toast your tortilla. This will give your crunchwrap a golden crispy texture, just like what you would get from Taco Bell.
Make sure to take time to saute the garlic and onions, or they won't give your crunchwrap much depth of flavor. Allowing the beans to mix with the seasoning also helps to really enhance the flavor.
If you overfill the tortillas, they won't fold up and seal very well. Resist over-filling your crunchwrap to make sure that you get a nice toasted, sealed tortilla.
Variations to Vegetarian Black Bean Crunchwrap Supreme
Raid your produce and slice and fill your crunchwrap with any of your favorite veggies. Black olives, diced tomatoes, jalapeños, and more could be great additions as well.
Crunchy Corn Tortilla
The traditional Taco Bell Crunchwrap uses a crunchy corn shell for the center—to add a nice crunch. This is optional for your own homemade crunchwrap. Otherwise, just use the flour tortillas.
Low Carb Tortillas
Try using low carb tortillas in place of classic ones. This will help make this crunchwrap a lighter dinner option for you and your family. The low-carb tortillas won't make much of a difference in terms of flavor, so feel free to swap for the healthier alternative.
Vegetarian Black Bean Crunchwrap Supreme FAQs
Are tortillas vegetarian?
Flour tortillas are vegetarian. They're great for making these crunchwraps as well as quesadillas, burritos, enchiladas, and more!
Can I store leftover crunchwraps?
If you do not eat all the crunchwraps right away, you can store them in the fridge. They will become a bit softer in texture the longer they sit, but they can still be eaten for 1–2 days.
When you're ready to eat your leftover Crunchwraps, you can eat them cold or warm. If you'd like your crunchwrap to be warm, just pop in the microwave for a minute or so and enjoy!
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
- 1 onion diced
- 2 cloves garlic minced
- 1 can black beans rinsed and drained
- ½ cup salsa
- 1 tbsp chili powder
- ½ cup corn
- 1 bell pepper diced
- 1 avocado diced
- 2 cups tex-mex blend cheese or more
- 6 large tortillas
- 6 small tortillas
- In a lightly oiled pan over medium heat, cook garlic and onion 3–4 minutes or until onion is translucent.
- Stir in black beans, salsa, chili powder, and corn and allow to simmer until most of the liquid has evaporated, about 6-8 minutes.
- Once you finish the black bean filling, make the wraps. Lay the larger size of wrap down.
- Add some cheese.
- Next, top with the black bean mixture.
- Followed by bell pepper and avocado.
- Top with additional cheese.
- Then place smaller wrap on top and fold larger wrap up to cover.
- Fold the edges of the wrap to tightly seal.
- Heat a pan over medium high and place wraps with fold side down first on hot pan to seal and allow to toast for 3–4 minutes.
- Then flip and toast an additional 3–4 minutes
- Serve and enjoy!
- Do not overfill!
- If you are having a hard time folding the edges of the larger wrap, try cutting the smaller wrap into a smaller piece to allow more room for the larger wrap to fold.
- Make sure the pan is hot before you add the wrap.