Vegan Crunchwrap Supreme



A vegan twist on the classic Crunchwrap Supreme, filled with flavorful black beans, quinoa, veggies, and vegan cheese, all wrapped in a crispy tortilla. Perfect for a delicious and satisfying lunch!

Ingredients:

  • 6 large vegan tortillas
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 1 cup vegan cheese, shredded
  • 1/2 cup vegan sour cream
  • 1/2 cup salsa
  • 1 avocado, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the corn, tomatoes, cumin, chili powder, salt, and pepper

Cook for 5 to 7 minutes, stirring every now and then, until everything is hot

Lay out a tortilla on a clean surface

Put a small amount of salsa in the middle

Put shredded lettuce, vegan cheese, vegan sour cream, avocado slices, and a scoop of the bean mixture on top

Along the edges of the tortilla, fold them in toward the middle, making pleats as you go

Keep doing this until the filling is inside the tortilla and it looks like a hexagon

Warm up a nonstick pan over medium-high heat

Put the crunchwrap on the pan with the seam facing down

Cook for two to three minutes, or until it turns golden brown

Turn the food over and cook the other side for another two to three minutes

Do it again with the rest of the tortillas and filling

Enjoy while still warm!


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