No need to go to taco bell when you can make these loaded, vegan crunchwraps right at home! Fill with your favorite veggies and the best bean mix ever.
Ingredients
- 4 large burrito tortillas I use the mission brand
- 2 cans black beans drained and rinsed
- 1/2 bell pepper diced
- 1/2 red onion diced
- 1/2 zucchini diced
- 1 tbsp tomato paste
- 1/2 lime juiced
- 2 tsp chipotle seasoning
- 1 tsp each: cumin, coriander, garlic powder, red chili powder
- salt & black pepper
- 2/3 c cashews soaked
- 1/3 c mashed sweet potato
- 1/4 c nutritional yeast
- 1 c water
- 1/2 tsp each: garlic powder, turmeric, paprika, salt
- 2 tbsp chunky salsa
- chopped lettuce or spinach
- chopped tomatoes
- guacamole or diced avocado
- tortilla chips or tostadas for the crunch
Instructions
In a skillet, begin sauteing the onions, zucchini, and bell peppers. Once they are soft, add your black beans tomato paste, lime juice, and spices.
Add about 1/3 cup water. Mix well. Lower the heat to a simmer and let the mixture cook for 10-15 minutes, or until all the water has evaporated. Taste and adjust seasonings after.
Make your queso sauce by blending all queso ingredients together until the mixture is smooth. Taste and adjust seasonings.
Prepare all other filling ingredients. If the tortillas you're using are a bit stiff, heat them up in the microwave for 20-30 seconds so they're soft and easy to fold.
Begin assembly. Start by putting a couple spoonfuls of the bean fajita filling in the middle in a small circle. Next, add the tortilla chips or tostada.
Layer on lettuce, tomatoes, avocado, queso, and salsa. Slowly fold the tortilla into a closed, hexagonal shape so that none of the filling shows.
Place the crunchwrap seam side down on a hot skillet. Let cook until each side is browned.
Serve warm with salsa, hot sauce, and left over queso.