![]() With one hand on top of the smaller tortilla shell, use your other hand to fold up the bottom of the larger tortilla shell and bring it towards the center of the smaller tortilla. Place the smaller tortilla shell on top of the lettuce and tomatoes and use your palm to lightly press it down. Use a sharp knife to carefully trace the bowl and cut out the smaller circle (Photo 8). Next, put a second large tortilla on the cutting board and place a small bowl upside down in the center of the tortilla shell. ![]() Add thinly sliced lettuce and diced tomatoes on top of the sour cream (Photo 7). Top with a layer of chips and spread a generous layer of dairy-free sour cream on top of the crunchy layer (Photo 6). Sprinkle shredded cheddar cheese on top of the beans and lentils (Photos 4 & 5). Lay a large tortilla flat on a cutting board and add a scoop of the lentil meat and a spoonful of black beans to the center of the tortilla. Add all of the dried seasonings, stir, and let it cook for a couple of minutes to toast the spices (Photo 2). Add the cooked lentils, stir it together, and let it cook for a few minutes (Photo 3). In a large pan, saute the onion until soft and translucent (Photo 1). It gets the job done in a pinch but it wouldn't be my first choice.įirst, make the lentil meat. From my experience (of testing tons of these crunchwraps), this acts more as just a shelf to put the sour cream on as it's much thinner than the other two options so it gets very soft. ![]() Hard Taco Shell - If you crack a hard taco shell in half and make a circle with it, you can use it as the crunchy layer.However, I don't usually use tostadas because my local grocery store does not carry them and I did not want to make them from scratch. This is what is traditionally used to make a crunchwrap. Tostada - Tostadas are deep-fried tortillas, they hold their crunch the best.You could even do two layers of tortillas to make it extra crunchy. Tortilla Chips - This is my favorite option because I always have chips in the pantry and they stay pretty crunchy even when you load it up with fillings.You have a couple of options that you could use for the crunchy layer. Crunchy Layer Optionsīefore we get into how to make a vegan crunchwrap supreme, let's talk about the crunch factor. This vegan version is very similar except the beef is replaced with lentils and beans, and the dairy products are replaced with dairy-free ingredients. Serve with a bowl of guacamole or salsa and enjoy this healthy version of a fast-food favorite in the comfort of your own home! What's in the Crunchwrap Supreme?Ī crunchwrap supreme from Taco Bell is made with seasoned beef, nacho cheese, lettuce, tomatoes, sour cream, and a tostada. This hearty vegan crunchwrap supreme is loaded with a meaty lentil and black bean filling, dairy-free cheddar cheese, dairy-free sour cream, thinly sliced romaine lettuce, and diced tomatoes all tucked into a toasted, crispy shell. I'm still working on replicating a cheesy gordita crunch, but I have successfully created a vegan crunchwrap supreme that tastes just as good if not better than anything you could pick up at the drive-thru and it's easy to make in just 30 minutes! My order was always the same, one cheesy gordita crunch and one crunchwrap supreme. When I was a kid, getting Taco Bell for dinner was a huge treat that we only got to enjoy on special occasions. This Vegan Crunchwrap Supreme is stuffed with flavorful lentil meat, black beans, cheese, sour cream, lettuce, and tomatoes and it's wrapped in a toasted tortilla shell! Slather the crunchwrap in guacamole or salsa for a truly delicious and satisfying 30-minute meal.
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