Homemade Vegan Taco Bell Crunch Wrap
Nov 19, 2024
Homemade Vegan Taco Bell Crunch Wrap
Makes: 4 servings • Total Time: 15-20 mins • FODMAP rating: Medium
This may not be the healthiest vegan recipe, but it is one of the most delicious. My kids think it tastes better than the real taco bell crunch wrap, and the best part is that the beef is actually made from pecans and mushrooms! Way healthier than whatever they put in Taco Bell Meat (ha ha). But the flavor is unreal. Definitely try this one! The nacho cheese is really easy to whip together and just brings it up a notch. But it is definitely optional.
Ingredients:
For the Pecan “Meat”:
- 2 1/2 cups water
- 1 cup raw pecans
- 1/2 cup portobello mushrooms, chopped
- 2 tbsp taco seasoning
- 2 tbsp tamari sauce (or soy sauce)
- 2 cloves garlic, minced
- 1 tbsp chipotle in adobo sauce (just the sauce)
- 1 tbsp liquid smoke
- 1 tbsp vegan Worcestershire sauce
For the Crunch Wrap:
- 4 large flour tortilla
- 1 cup black beans (canned, drained, and rinsed)
- 1/2 cup vegan cheese (shredded, optional if not using the sauce below)
- 1 cup iceberg lettuce, shredded
- 1 cup diced tomatoes (or salsa)
- Fresh cilantro, chopped (optional)
- 4 tbsp vegan sour cream or yogurt
- Chips or 4 toastadas
For the Nacho Cheese
- 1/2 cup Vegan Cheddar Cheese (any brand)
- 1/4 cup nutritional yeast
- 1/4 cup cashews
- 1/2 cup unsweetened plant milk
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt (or more to taste)
Instructions:
- Make the Pecan “Meat”:
- Over the stove in a pot, combine the water, mushrooms and raw pecans. Let them boil while you add everything else to the food processor.
- To a food processor add taco seasoning, soy sauce, garlic, adobo sauce, liquid smoke, and vegan Worcestershire sauce. Once the pecans are softened and the mushrooms are cooked, add them to the food processor as well.
- Pulse until the mixture has a “crumbly” texture, resembling ground meat.
- Make the Nacho Cheese by adding everything to a high speed blender until it become smooth.
- Assemble the Crunch Wrap:
- Lay the large flour tortilla flat on a clean surface.
- Add the pecan “meat”.and then a layer of black beans
- Sprinkle vegan cheese (optional) or the Nacho cheese, and top with Chips or tostada, then shredded iceberg lettuce, tomatoes (or salsa), and fresh cilantro.
- Add a dollop of vegan sour cream or yogurt.
- Tip: Place a small tortilla in the center of the large tortilla if needed to close it up
- Carefully fold the outer edges of the large tortilla inward, creating a sealed wrap.
- Cook the Crunch Wrap:
- Heat a skillet over medium heat, spray the pan with a little avocado oil. (optional) Place the wrap seam-side down in the skillet and cook for 2-3 minutes on each side until crispy and golden.
- Remove from the skillet, slice, and serve immediately. Enjoy!
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