How to Make a Vegan Crunchwrap Supreme (Photos)

Since I became a kale-carrying vegan, there are but a few things I've missed: pumpkin ice cream, egg sandwiches, and Taco Bell. Sadly, though TB's beans are vegan, its menu items aren't the same without cheese and sour cream.

So I pine for an occasional Crunchwrap Supreme. Is it the healthiest food? Certainly not. But it's not the unhealthiest, either, and everyone needs an indulgence every once in a while. Life can feel pretty hollow without the culinary charms of drive-thru Tex-Mex.

To fill that void, here's my vegan crunchwrappythingamajig (so Taco Bell doesn't sue for trademark infringement). Full disclosure: This recipe originated on the Culinary Couture Blog, and I adapted it to make it meatless. Buen provecho.

See also: Paleo Vegan Is a Thing

First, assemble the ingredients. FYI: Quantities are discretionary. Use more or less of each depending upon your tastes and how much you can eat. You'll need:

  • An extra-large flour tortilla
  • One small corn tortilla (or tortilla chips)
  • Gardein beefless ground
  • Vegan refried beans (or homemade -- either is optional)
  • Taco seasoning
  • Tofutti sour cream
  • Daiya cheddar-style slices
  • Shredded lettuce
  • One large tomato, diced
  • Guacamole (optional)

First, cook the Gardein crumbles in a skillet according to the directions, and add about a teaspoon of taco seasoning (or more if that's what you're into). While you're doing so, bake the corn tortilla in the oven at 400 degrees for a few minutes -- or cheat and use tortilla chips. I don't judge. Then set both aside.

Next, heat the refried beans by whatever method you choose. This is totally optional (Taco Bell's Crunchwrap has beef, not beans, but I think this version is best with both crumbles and beans).

Then, heat the flour tortilla for ten seconds or so in the microwave to soften it.

Spread it out and spoon some of the crumbles onto the center. Top with some refried beans. Then lay on some Daiya slices. Put the crunchy corn tortilla on top; then spread it with a dollop of Tofutti sour cream. Add the diced tomatoes, shredded lettuce, and -- if you wanna get wild -- guacamole.

Next, fold the flour tortilla over the mass of foodstuffs, all the way around. If you have open space in the middle and the innards are showing, take another piece of tortilla and patch up the midsection.

Then spray a skillet with some oil, toss the crunchwrappythingamajig on, and cook over medium-high heat for four or five minutes. When it's browned on the bottom, flip and cook the other side till it's brown too.

That's it! Now simply eat and enjoy.

Follow Hannah on Twitter @hannahalexs.

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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
Contact: Hannah Sentenac