How to Make Taco Bell's Crunchwrap Supreme | Vegetarian(Bean) Taco Bell Crunch Wrap Supreme

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: low-fat sour cream

Greek yogurt is higher in protein and lower in fat.

Heat oil in a pan and add chopped onion.

Add minced garlic and cook for a few seconds until onions are transparent.

Add red chili flakes (optional) and salt, then cook onions briefly.

Add 1 can of pinto beans and 1/4 cup of leftover beans to the pan and mix well with onions.

Add 1 tbsp of taco seasoning and a little water to the beans, then a splash of hot sauce and mix.

Set the bean mixture aside to cool.

Cut the edges off a burrito size tortilla using a drinking glass to create mini tortillas, yielding about 7 pieces.

Take one mini tortilla and spread a layer of salsa con queso on it.

Place a tostada over the dip.

Add the bean mixture on top of the tostada.

Layer with sliced jalapeños, shredded lettuce, chopped tomatoes, and a dollop of sour cream.

Sprinkle cheese on top of the layers.

Use flour and water paste to seal the edges of the mini tortilla and gather them to the center.

Spray the Crunch Wrap with olive oil on both sides.

Place seam-side down on a grill and cook until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens