Vegan Crunchwrap Supreme

These Vegan Crunchwrap Supremes are an absolute staple at our house. They work well because each person can customize their own, adding what they want and leaving out what they don’t. They are fun to make, taste delicious and are super filling. Although this recipe has a lot of ‘parts’ you can literally make whichever ones you want and all can be made ahead. It really is much faster and easier to throw together than it may appear. Roasted Sweet Potatoes:
Preheat the oven to 400F.
Add the chopped sweet potatoes to a baking sheet.
Drizzle oil and salt over top and give a good toss with your hands or two spoons.
Cook for 25-30 minutes flipping halfway through.
Tofu:
Heat your skillet over medium heat.
Add the oil.
Once warm add your crumbled tofu, salsa and taco seasoning and allow it to cook for 20 minutes stirring infrequently to allow the tofu to get a bit ‘crispy’.

Refried Beans;
Heat the refried beans in a frying pan over medium heat mixing the taco spice in until well blended.Spicy Sauce:
Add the soft tofu, can of diced green chilis, chipotle pepper in adobo (optional if serving kids) and taco seasoning to a high speed blender and blend until completely pureed.Sour Cream:
Mix all the ingredients in a high speed blender until completely smooth.The rest:
Put your vegan cheese, chopped lettuce, chopped tomatoes and guacamole out in small serving dishes so everyone can add what they like.

To Assemble:
Note: It is very easy to overfill these so use my photos as guidance and try using a bit less filling until you get a feel for how much will ‘fit’.

Heat a cast iron pan on the stovetop over medium heat.

Place a large flour tortilla on a plate.
Add your refried beans, black beans, tofu and Spicy Sauce.
Cover with a corn tostado.
Add chopped lettuce, vegan cheese shreds, chopped tomato, and sour cream.
Cover with a small flour tortilla.
Fold one side of the large tortilla over everything. Going clockwise continue folding over the bottom tortilla until you have an octagon shaped wrap.
Spray a little oil (We use and love this Misto Sprayer) in the heated skillet and carefully place the Crunchwrap folded side down in the pan. Cook for 2-3 minutes until wrap is golden brown,  flip and cook for another 2-3 minutes. Repeat until full:) Cut each Crunchwrap in half and serve with guacamole or more Spicy Sauce or sour cream. Enjoy!!

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Vegan Crunchwrap Supreme

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Website: WhatTheHeckDoIEatNow.com

Serves: 5

Ingredients

• Roasted Sweet Potatoes:
• 1 medium sized sweet potato chopped into cubes
• 1-2 tbsp olive oil
• ¼ tsp salt
• Tofu:
• 1-2 tbsp oil of choice
• 350 grams firm or extra firm tofu crumbled
• ½ cup salsa
• 1.5 tbsp taco seasoning
• Refried Beans:
• 1 can of refried beans
• 1 tsp taco seasoning
• Spicy Sauce:
• 300 grams soft tofu
• 1 small can diced green chilis
• 1 chipotle chili canned in adobo (omit or reduce for kids)
• 1 tsp taco seasoning
• Vegan Sour Cream:
• 1 cup raw cashews
• ½ to 1 cup water
• 2 tsp fresh lemon juice
• 1 tsp apple cider vinegar
• ½ tsp salt
• The rest:
• A tiny bit of oil for frying
• Regular sized flour tortillas
• Small flour tortillas (you may have to cut to size)
• corn tostadas
• 1 can of black beans rinsed and drained
• vegan cheese shreds (optional)
• chopped lettuce
• chopped tomatoes
• guacamole

Instructions

1. Roasted Sweet Potatoes:
2. Preheat the oven to 400F.
3. Add the chopped sweet potatoes to a baking sheet.
4. Drizzle oil and salt over top and give a good toss with your hands or two spoons.
5. Cook for 25-30 minutes flipping halfway through.
6. Tofu:
7. Heat your skillet over medium heat.
8. Add the oil.
9. Once warm add your crumbled tofu, salsa and taco seasoning and allow it to cook for 20 minutes stirring infrequently to allow the tofu to get a bit 'crispy'.
10. Refried Beans;
11. Heat the refried beans in a frying pan over medium heat mixing the taco spice in until well blended.
12. Spicy Sauce:
13. Add the soft tofu,can of diced green chilis, chipotle pepper in adobo (optional if serving kids) and taco seasoning to a high speed blender and blend until completely pureed.
14. Sour Cream:
15. Mix all the ingredients in a high speed blender until completely smooth.
16. The rest:
17. Put your black beans, vegan cheese, chopped lettuce, chopped tomatoes and guacamole out in small serving dishes so everyone can add what they like.
18. To Assemble:
19. Note: It is very easy to overfill these so use my photos as guidance and try using a bit less filling until you get a feel for how much will 'fit'.
20. Heat a cast iron pan on the stovetop over medium heat.
21. Place a large flour tortilla on a plate.
22. Add your refried beans, black beans, tofu and queso.
23. Cover with a corn tostado.
24. Add chopped lettuce, vegan cheese shreds, chopped tomato, and sour cream.
25. Cover with a small flour tortilla.
26. Fold one side of the large tortilla over everything. Going clockwise continue folding over the bottom tortilla until you have a octagon shaped wrap.
27. Spray a little oil in the heated skillet and carefully place the Crunchwrap folded side down in the pan. Cook for 2-3 minutes until wrap is golden brown and then flip and repeat.

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