Vegetarian Crunch Wrap Supreme

This is more than just a homemade version of a guilty pleasure food. This is my #1 go-to road trip meal. I love Taco Bell crunch wrap supreme, except I always substitute the ground beef for refried beans. Next time I go I think I’ll see if they can make it with black beans, as I think I heard they have a new black bean burrito.

A crunch wrap supreme just feels more interesting, flavor-wise, than a plain bean burrito. I also like their seven layer burrito, but I love how the crunch wrap just feels easier to eat. That’s a high priority if you’re road tripping and you don’t want burrito all over your passenger seat. This homemade version is actually pretty healthy, and it allows you to add more of your favorite flavors (avocado!) and go light on anything you don’t love (tomatoes!).
 Homemade Crunch Wrap Supreme, makes six.

1 can refried beans
2 cloves garlic, minced
1-2 tablespoons chopped onion
1/4 teaspoon cumin
2-3 tablespoons olive oil
1 cup shredded cheddar cheese (or any cheese you like)
12 large burrito-size flour tortilla shells
6 corn tortilla shells
2 avocados
1 lime
2 tablespoons chopped cilantro
2/3 cup sour cream
1-2 cups finely chopped lettuce
1 roma tomato, cubed

Start by sautéing the garlic and onion in a tablespoon of olive oil. Once softened add the refried beans and cumin; stir to combine. Cook until warmed through.

In a small bowl mash up the avocados (removing the skin and seed first, of course). Stir in juice from half the lime and the cilantro. Taste and add a little salt if you like. Set aside.

Cook the corn tortillas in a hot skillet with a tablespoon of oil. The goal is to get the corn tortillas crispy, but not burnt. As I cook these I like to place them in between layers of paper towels (once removed from the skillet) to soak up any extra oil. Set aside.

Now assemble the crunch wraps. This is the fun part. Onto one large burrito shell add a big spoonful of refried beans. Pile on some cheese. (Just a handful will do.) Now add the crispy corn tortilla. Spread on that simple guacamole we made. Spread on some sour cream. Add on lettuce and tomatoes. Now add another flour tortilla. Use a pair of kitchen shears to cut the burrito shell down to the same size as the corn tortilla. Fold the larger flour tortilla over the top. 

Cook in a hot skillet with a tablespoon or two of olive oil. To keep the flour tortilla shell folded in on itself, place a small plate or clean pot on top as it cooks. It looks a little funny but it works. 🙂 After about 2 minutes, flip the crunch wrap over and cook the other side. 

Serve warm. Feel good about eating a crunch wrap supreme. Yeah, I know. Crazy, right? Enjoy! xo. Emma

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Yield 6

Ingredients

1x2x3x

• ▢ 1 can refried beans
• ▢ 2 cloves garlic (minced)
• ▢ 1-2 tablespoons chopped onion
• ▢ ¼ teaspoon cumin
• ▢ 2-3 tablespoons olive oil
• ▢ 1 cup shredded cheddar cheese (or any cheese you like)
• ▢ 12 large burrito-size flour tortilla shells
• ▢ 6 corn tortilla shells
• ▢ 2 avocados
• ▢ 1 lime
• ▢ 2 tablespoons chopped cilantro
• ▢ ⅔ cup sour cream
• ▢ 1-2 cups finely chopped lettuce
• ▢ 1 roma tomatoe (cubed)

Instructions

• Start by sauteing the garlic and onion in a tablespoon of olive oil. Once softened add the refried beans and cumin; stir to combine. Cook until warmed through.
• In a small bowl mash up the avocados (removing the skin and seed first, of course). Stir in juice from half the lime and the cilantro. Taste and add a little salt if you like. Set aside.
• Cook the corn tortillas in a hot skillet with a tablespoon of oil. The goal is to get the corn tortillas crispy, but not burnt. As I cook these I like to place them in between layers of paper towels (once removed from the skillet) to soak up any extra oil. Set aside.
• Now assemble the crunch wraps. This is the fun part. Onto one large burrito shell add a big spoonful of refried beans. Pile on some cheese. (Just a handful will do.) Now add the crispy corn tortilla. Spread on that simple guacamole we made. Spread on some sour cream. Add on lettuce and tomatoes. Now add another flour tortilla. Use a pair of kitchen shears to cut the burrito shell down to the same size as the corn tortilla. Fold the larger flour tortilla over the top.
• Cook in a hot skillet with a tablespoon or two of olive oil. To keep the flour tortilla shell folded in on itself, place a small plate or clean pot on top as it cooks. It looks a little funny but it works. After about 2 minutes, flip the crunch wrap over and cook the other side.

Credits // Author and Photography: Emma Chapman