Vegan Crunchwrap

Step 1

First, prep your ingredients: Make the meat and queso. Chop your veggies. Preheat your oven to 375F and lay the corn tortillas out on a parchment-lined baking sheet, making sure they’re not overlapping. Bake them for 8 minutes, stopping to flip them halfway through until they’re nice and crunchy. (See notes for no-bake alternatives.)

Step 2

Next, assemble your first layer: Heat a large cast iron (or non-stick) skillet on medium heat and, once hot, add one of the large flour tortillas. Let it heat for about 15-30 seconds on the skillet; you want just want to warm it so it’s nice and pliable. Lay the warmed tortilla on a flat, clean surface and top it with a thick layer of refried beans, leaving at least 2-3 inches of tortilla on the edges for folding. Top the refried beans with a spoonful of vegan queso or shreds followed by 2 large spoonfuls of vegan taco meat of choice. Top all that with a generous sprinkle of lettuce and diced tomatoes.

Step 3

Now, onto the second layer: Place the crispy corn tortilla on top of the veggies and repeat these toppings once again: refried beans, queso, taco meats, lettuce, tomatoes. Top this second layer with a small flour tortilla and pull the sides of the large tortilla in toward the center until they are all folded, creating a pouch of taco yumminess.

Step 4

Then, cook your crunchwrap: Heat the large cast iron (or non-stick) skillet to medium high heat and carefully place the crunchwrap on it, seam down. Place another saute pan on top (or a large spatula) and gently press down while the crunchwrap cooks for 3-4 minutes. When the bottom is browned and the seams sealed, carefully flip the crunchwrap and cook another 2-3 minutes. Remove the crunchwrap from the griddle and set it in a warm oven while you repeat steps 2-4 for the remaining 3 crunchwraps.

Step 5

Finally, slice and serve your crunchwrap hot with your choice of dipping sauces and a big margarita. You can store leftovers in the fridge for up to 5 days or the freezer for 6 weeks. For best and crispiest results, reheat leftovers in the oven, wrapped in tin foil.