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Have you seen the Taco Bell Crunchwrap and wished you could enjoy a vegan version? Look no further, this delicious Vegan Crunchwrap Supreme is a healthier, plant based version of the classic Taco Bell menu item – and it tastes just as good as the fast food favorite! Super easy to make and kid-friendly too – it’s total vegan comfort food!

I love creating healthier versions of some of my favorite fast food meals, and THIS one turned out to be a huge success! This vegan crunch wrap recipe combines some of your favorite aspects of the fast food restaurant classic, but with a healthy, plant based twist.

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The addition of whole wheat tortillas and black beans helps increase the fiber content of this meal, making it a very filling dish! The use of cashews in place of the queso cheese replaces some of the unhealthy saturated fats in this dish while increasing the healthier monounsaturated fats making this a high fiber, heart healthy meal.

Even though this is a healthy crunchwrap when compared to the Taco Bell version, it’s so hearty and satisfying it will please both vegans and meat-eaters alike!

Don’t be intimidated by all the ingredients as they are easy to prepare and you will be able to make this meal in under an hour. The end result is worth it, believe me!

Enjoy this Vegan Crunchwrap Supreme recipe as a quick dinner meal or even as leftovers for lunch the next day! 

👩🏽‍🍳 Why This Recipe Works

  • Only 20 minutes of prep time!
  • Simple & delicious recipe that will satisfy your craving
  • Family friendly, easy weeknight meal
  • Great source of protein and fiber
  • Heart-healthy
  • Packed with fresh ingredients, nothing processed here!
  • A great vegan option for fast food lovers
  • Best copycat Taco Bell vegan crunchwrap ever!
  • Well-rounded meal that you can feel good about serving your kids!

🥘 Ingredients

This recipe calls for simple ingredients that can easily be found at your local grocery store!

ingredients for healthy vegan crunchwrap supreme - taco bell copycat recipe
  • Olive Oil: Using olive oil over other types of oils such as canola or vegetable helps to increase the amount of healthy fats in this recipe. Omega-3 fats have been linked to a reduced risk of cardiovascular disease.
  • Red Onion: A milder flavor than the white onion, the red onion offers a bit of color and mellow onion flavor to this dish.
  • Firm Tofu & Black Beans: Instead of using a processed meat substitute to make this recipe vegan, we combine firm tofu and black beans to create a meaty filling that tastes pretty close to the real thing!
  • Jalapeno: This recipe calls for fresh jalapenos with the seeds removed for an extra spicy kick!
  • Garlic Clove: Using fresh garlic is preferred, giving this dish a more flavorful garlic profile. Try using a large knife to press down on the garlic to simplify removing the skin.
  • Cashews: Used as a substitute for the queso sauce, cashews lend themselves well to this recipe with the high amount of healthy monounsaturated fats and great flavor.
  • Vegan Cheese: There are a variety of vegan cheeses on the market. My favorites in this recipe are mozzarella and cheddar.
  • Cherry Tomato & Romaine Lettuce: Cherry tomatoes keep their firm texture and wonderfully sweet yet tangy flavor in this recipe. Be sure to shred the lettuce in this recipe to closely resemble the fast food version.
  • Whole Wheat Flour Tortilla: You will use large and small tortillas to make this recipe. I choose whole wheat over soft flour tortillas because it bumps up the fiber by an additional 8-10 grams per serving!
  • Tortilla Chips: Tortilla chips help give this meal that “crunch” found in the traditional Taco Bell Crunchwrap Supreme.
  • Taco Seasoning: This recipe wouldn’t be quite the same without this seasoning! Taco seasoning is traditionally a combination of paprika, oregano, chili powder, cumin, garlic and onion powder.
  • Smoked Paprika & Chili Powder: Smoked paprika is known for its intense smoky flavor and aroma. Used in many Mexican dishes, chili powder is made up of ground dried chilies.
  • Nutritional Yeast: A vegan food product used in many dishes. It gives this vegetarian crunchwrap supreme its cheesy flavor without using any cheese. It contains B vitamins, protein and minerals such as zinc and selenium. 
  • Tomato Paste: A small amount of tomato paste is used to make the cashew queso, giving it a richer texture and flavor.
  • Avocados, Lime Juice, Cilantro: Used to make one of my favorite ingredients of this dish; the guacamole! Be sure to pick out avocados that are fairly soft for easier mashing!
  • Pinch of Salt & Black Pepper: Don’t forget to season this diy Taco Bell veggie crunchwrap!!

📖 Variations

You can modify this copycat Taco Bell crunchwrap in so many different ways! Here are a few of my favorites:

  • Vegetables: Change up this healthy vegan crunchwrap recipe by adding in even more healthy veggies. I like the addition of diced bell pepper, sliced cucumber or even radishes to give it some extra crunch!
  • Add Your Favorite Toppings: This vegan crunchwrap supreme copycat recipe tastes great topped with avocado slices, diced tomatoes, bell peppers, vegan sour cream or salsa.
  • Lower Carb or Gluten Free Version: Substitute the whole wheat tortillas with a low carb tortilla such as Carb Balance® to create a lower carbohydrate, diabetic friendly recipe. You can also omit some of the tortilla chips, substituting with fresh vegetables such as radishes and lettuce to reduce the carbs further without getting rid of that crunch you love! For a gluten free version, just use gluten free tortillas!
  • Bean & Avocado Version: If you’re in a pinch and don’t have tofu on hand, try making this with beans only for the filling, adding in some diced avocado or cooked sweet potatoes.

🔪 How To Make A Vegan Crunchwrap Supreme

The original Taco Bell Crunch Wrap consists of a hard corn tostada shell, ground beef, nacho cheese sauce, sour cream and tomato wrapped in a flour tortilla. This Copycat Crunchwrap Supreme version uses a tofu and bean mixture instead of the meat and cashews instead of the queso cheese sauce giving it a delicious flavor combo you will love! 

Saute: Prepare the tofu and black bean vegan taco meat by heating the oil in a large skillet over medium heat. Sauté the diced onion and garlic for 1-2 minutes.

onions sauteeing in a pan

Add Tofu: Add the tofu and stir to break it up, continue to cook for another 2-3 minutes.

tofu and onions sauteeing in a pan

Add Tomatoes, Jalapenos And Taco Seasoning: Cook on medium heat for 5-6 minutes, stirring to ensure the mixture doesn’t burn.

tofu beans and spices sauteeing in a pan

Add Beans: Add the black beans, stir and cook for another 5 minutes. Remove from heat, adjust seasoning to taste and set the “vegan meat” aside.

tofu beans and spices sauteeing in a pan

Prepare the Cashew Queso: Add all of the queso ingredients into a food processor. Blend for 3-4 minutes or until smooth. Adjust thickness by adding more hot water if needed, season to taste.

vegan nacho cheese sauce in a blender

Make The Guacamole: Cut the avocados in half, remove the flesh, dice and add to a mixing bowl. Add all remaining guacamole ingredients to the mixing bowl. Using a fork, mash the ingredients together until well combined.

guacamole in a bowl

Assemble Your Homemade Taco Bell Crunchwrap

Layer Ingredients: Sprinkle 2 tbsps vegan cheese sauce into the center of one large tortilla, then a scoop of tofu/vegan “meat”.

tortilla with bean and tofu filling on a cutting board

Drizzle with 2-3 tbsp of the vegan nacho cheese sauce.

nacho cheese sauce and vegan filling in a tortilla

Top with a layer of tortilla chips.

tortilla chips and vegan filling in a tortilla

Then add the shredded romaine lettuce, diced cherry tomato and red onion.

tortilla stuffed with vegan filling

Place the smaller tortilla on top and fold the edges of the large tortilla to seal.

tortillas being folded on a cutting board

Heat Lightly Oiled Skillet: Heat a large pan over low-medium heat with a little oil. Place one crunch wrap at a time, folded side down, on the skillet to heat through until edges have sealed.

tortillas being cooked in a pan

Flip your homemade crunchwrap supreme and cook until it is lightly golden brown on each side.

folded diy taco bell crunchwrap cooked in a pan

Repeat with remaining ingredients and tortillas to create six crunchy wraps.

sliced taco bell copycat crunchwrap on a cutting board

Serve: Serve with guacamole, hot sauce and a drizzle of cashew queso.

The soft and crunchy texture and array of flavors make this a great recipe to quench all your senses! Inside you’ll find layers of deliciousness in the homemade vegan queso, guacamole and the traditional Mexican flavors we all love.

healthy vegan crunchwrap supreme - taco bell copycat recipe, stacked on a cutting board

❓Recipe FAQs

HOW LONG CAN YOU STORE A VEGAN CRUNCHWRAP?

This homemade crunchwrap supreme recipe is best served and eaten immediately. Store your leftovers in an airtight container in the fridge, and enjoy it within a day or two.

HOW TO REHEAT A VEGGIE CRUNCHWRAP?

Pop it in the microwave for a couple of minutes or reheat it in the oven at 350 F until heated through.

HOW DO YOU SERVE A VEGAN TACO BELL CRUNCHWRAP?

Crunch wraps are best served and eaten right after making them. They are great served with a side of tortilla chips, refried beans, quinoa salad, pico de gallo or a yummy margarita!

HOW MANY CALORIES ARE IN THIS TACO BELL COPYCAT RECIPE?

This vegan / vegetarian version contains roughly 550 calories per serving, which is similar to the regular Taco Bell crunchwap, but our version has way more fiber (15 grams vs. 6 grams), more protein (20 grams vs. 16 grams), and no processed ingredients making it much healthier for you!

💭 Expert Tips

  • The best way to seal the tortilla wraps is on low to medium heat, that way it reduces the chances of the tortilla burning before the edges have sealed.
  • It’s best to cook one vegan crunchwrap supreme at a time, assembling it and cooking it before moving on to the next one.
  • All of the black bean filling ingredients can be made ahead of time and stored in the fridge for up to 2 days before use to make assembly even easier and convenient.
closeup of inside of healthy vegan crunchwrap supreme - taco bell copycat recipe

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Vegan Crunchwrap Supreme

Have you seen the Taco Bell Crunchwrap and wished you could enjoy a vegan version? Look no further, this delicious Vegan Crunchwrap Supreme is a healthier, plant based version of the classic Taco Bell menu item – and it tastes just as good as the fast food favorite! Super easy to make and kid-friendly too – it’s total vegan comfort food!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course, mains

Cuisine: American, Mexican, Vegan

Diet: Vegan, Vegetarian

Servings: 6 servings

Calories: 569kcal

Tofu And Black Bean Taco “Meat”

  • Prepare the tofu and black bean “meat” by heating the oil in a large skillet. Sauté the diced onion and garlic for 1-2 minutes.

  • Add the tofu and stir to break it up, continue to cook for a further 2-3 minutes.

  • Add the cherry tomatoes, jalapeños and taco seasoning. Cook on medium heat for 5-6 minutes, stirring to ensure the mixture doesn’t burn.

  • Add the black beans, stir and cook for a further 5 minutes. Remove from heat, adjust seasoning to taste and set aside.

  • Next, prepare the cashew queso by adding all of the queso ingredients into a food processor.

  • Blend for 3-4 minutes or until smooth. Adjust thickness by adding more hot water if needed, season to taste.

  • Prepare the guacamole by cutting the avocados in half, removing the flesh, dicing and adding to a mixing bowl.

  • Add all remaining guacamole ingredients to the mixing bowl. Using a fork, mash the ingredients together until well combined.

  • Add more or less jalapeno depending on your like for spice.
  • Crunch wraps are best served and eaten immediately.
  • The best way to seal the tortilla wraps is on low to medium heat, that way it reduces the chances of the tortilla burning before the edges have sealed.
  • All filling ingredients can be made ahead of time and stored in the fridge for up to 2 days before use.
  • It’s best to work on one crunch wrap at a time, assembling it and cooking it before moving on to the next one.
  • The cashew queso will make about 24 tablespoons of queso, but you only need 2 tablespoons per wrap, so you will have about 1/2 the queso left over for toppings or saving for later. 
  • Nutritional information doesn’t include guacamole as a topping or extra queso as a topping. 

Serving: 1crunchwrap | Calories: 569kcal | Carbohydrates: 78g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1177mg | Potassium: 644mg | Fiber: 15g | Sugar: 7g



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