This Vegetarian Crunchwrap Supreme is the cozy, crunchy, better-than-takeout dinner you can make right at home. You get a crisp tortilla shell, a warm, cheesy center, and that signature crunch in every bite. It’s loaded with flavorful black beans and fresh toppings, and it’s perfect for busy weeknights. Once you learn the fold, you’ll want to make this copycat Crunchwrap on repeat.
Introduction
If you love that famous fast-food crunchwrap, this Vegetarian Crunchwrap Supreme will make you feel like you nailed a restaurant copycat at home. It’s crispy on the outside, warm and cheesy on the inside, and it has that “crunch” layer that makes every bite fun.
This Vegetarian Crunchwrap Supreme is also a total easy weeknight dinner. You can prep the fillings in minutes, then fold and toast each wrap until it’s golden. Trust me, once your family tries the homemade version, everyone will ask for the recipe.
The little “secret” here is building layers the right way: warm filling + crunchy tostada + cool toppings + a quick creamy sauce. That hot-and-cold contrast is what makes a Crunchwrap Supreme taste so satisfying.
Why You’ll Love This Vegetarian Crunchwrap Supreme
- Ultimate comfort food: Warm, melty, and crispy, everything you want in a cozy weeknight meal.
- Better than restaurant: You control the fillings and get extra-crispy toast right in your skillet.
- High-protein & satisfying: Beans + cheese make this a filling vegetarian dinner.
- One-skillet finish: Quick toasting gives you big texture with minimal cleanup.
- Great for meal prep: Prep the bean filling and sauce ahead for fast assembly.
Ingredients for Vegetarian Crunchwrap Supreme
Bean Filling
- Olive oil (1 tablespoon): Helps bloom spices for deeper flavor.
- Yellow onion (1/2 cup, diced): Adds sweet-savory depth; swap in green onion if needed.
- Garlic (2 cloves, minced): Makes the filling taste bold; garlic powder works in a pinch.
- Black beans (2 cans, drained and rinsed): Hearty base; pinto beans work too.
- Taco seasoning (2 tablespoons): Quick, big flavor; homemade or store-bought is fine.
- Salsa (1/2 cup): Adds tang and moisture; mild or hot both work.
- Lime juice (1 tablespoon): Brightens everything.
- Salt (to taste): Always taste at the end, beans vary.
Crunch + Cheese
- Large flour tortillas (4 burrito-size): Big tortillas make folding easier.
- Tostada shells (4): The signature crunch; thick tortilla chips can work in a pinch.
- Shredded Mexican blend cheese (2 cups): Melts well; cheddar or Monterey Jack work too.
- Tip: Freshly shredded melts smoother than pre-shredded (pre-shredded can be a little waxy).
Fresh Toppings
- Shredded lettuce (2 cups): Cool crunch.
- Tomatoes (1 cup, diced): Juicy freshness; pico de gallo is a great shortcut too.
Creamy Copycat Sauce
- Sour cream (1/2 cup): Creamy base; plain Greek yogurt works too.
- Mayo (2 tablespoons): Adds richness; you can skip for a lighter sauce.
- Hot sauce (1–2 teaspoons): Heat to taste.
- Smoked paprika (1/2 teaspoon): Adds a subtle “restaurant” vibe.
Vegetarian Crunchwrap Supreme Recipe Step-by-Step
- 1. Cook the filling: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.
- 2. Season the beans: Add black beans, taco seasoning, and salsa. Mash about 1/3 of the beans with a spatula so it gets thicker and scoopable. Simmer 3–5 minutes until saucy but not runny. Stir in lime juice, then taste and salt as needed.
- 3. Whisk the sauce: Stir sour cream, mayo, hot sauce, and smoked paprika until smooth. If it looks too thick, whisk in a splash of water until it’s silky.
- 4. Layer each crunchwrap: Lay a tortilla flat. Spread 1/4 of the bean filling in the center. Sprinkle on cheese, then place a tostada on top. Add a little more cheese (this helps “glue” the layers).
- 5. Top with cool stuff: Spread a spoonful of sauce on the tostada, then add lettuce and tomatoes. Keep toppings centered so folding is easy.
- 6. Fold into a hexagon: Fold tortilla edges up and over the center, working around in overlapping folds until sealed. If needed, patch the middle with a small tortilla piece.
- 7. Toast until crispy: Heat a clean skillet over medium heat. Place the crunchwrap seam-side down and cook 2–3 minutes until golden. Flip and toast 2–3 minutes more. If it browns too fast, lower the heat.
- 8. Rest 1 minute, then slice and serve. That short rest helps the layers set so it cuts cleanly.
Tips for Perfect Vegetarian Crunchwrap Supreme
- Warm tortillas first: Microwave 10–15 seconds so they fold without cracking.
- Keep filling thick: Simmer until scoopable so the tostada stays crunchy.
- Don’t overfill: Too much makes folding and toasting tricky.
- Toast seam-side first: It seals the folds so it won’t pop open.
- Medium heat is best: High heat burns the tortilla before the inside warms.
Variations & Substitutions
- Add veggies: Sauté bell pepper or corn with the onion for extra color and sweetness.
- Make it spicy: Add chopped pickled jalapeños or a little chipotle sauce to the filling.
- Dairy-free: Use dairy-free cheese and dairy-free sour cream.
- Gluten-free: Use large gluten-free tortillas and swap tostadas for thick gluten-free chips.
- Lazy version: Skip the tostada and add crushed tortilla chips right before folding.
- Leftovers idea: Turn extra filling into a rice bowl with lettuce, salsa, and sauce.
Make-Ahead & Freezing
- Fridge: Store bean filling and sauce in airtight containers for 3–5 days.
- Best crunch: Assemble and toast right before serving.
- Freezing: Freeze just the bean filling up to 2 months. Thaw overnight in the fridge and reheat on the stove with a splash of water.
Serving Suggestions & Pairings
- Chips and salsa or guacamole.
- Cilantro-lime rice for a bigger meal.
- Simple side salad with lime vinaigrette.
- Roasted corn or sautéed peppers and onions.
Reader Review: “I made these on a Friday night and my kids said they were better than the drive-thru. The crunch was PERFECT!”
If you make this Vegetarian Crunchwrap Supreme, leave a rating and a comment, and share your twist. Are you team extra hot sauce, or team mild and cheesy?
Print
Vegetarian Crunchwrap Supreme (Easy Copycat, Crispy, Weeknight-Friendly)
- Total Time: 40 minutes
- Yield: 4 crunchwraps
- Diet: Vegetarian
Description
A crave-worthy vegetarian Crunchwrap Supreme stuffed with spiced sweet potatoes, black beans, crunchy tostada, melty cheese, and fresh toppings.
Ingredients
Spiced Sweet Potatoes
– 2 medium sweet potatoes, peeled and diced (about 3 cups)
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
Crunchwraps
– 4 large (10-inch) flour tortillas
– 4 tostada shells
– 1 cup canned black beans, drained and rinsed
– 1 1/2 cups shredded cheddar or Mexican-blend cheese
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1/2 cup sour cream
– 1/2 cup salsa
– 2 tablespoons neutral oil (for crisping)
Optional add-ins
– 1/2 cup guacamole
– 1/4 cup sliced pickled jalapeños
Instructions
1) Cook sweet potatoes. Heat oven to 425°F. Toss diced sweet potatoes with olive oil and spices. Roast on a sheet pan 20 to 25 minutes, flipping halfway, until tender and browned.
2) Warm beans. Heat black beans until hot (microwave or saucepan).
3) Build. Lay a tortilla flat. Add a mound of sweet potatoes, a few spoonfuls of beans, and a handful of cheese in the center.
4) Add crunch. Place a tostada shell on top. Spread with sour cream and salsa. Add lettuce and tomatoes.
5) Fold. Fold edges up and over into a tight hexagon.
6) Crisp. Heat 1/2 tablespoon oil in a skillet over medium. Cook seam-side down 2 to 3 minutes until golden. Flip and cook 2 to 3 minutes more.
7) Serve. Slice in half and serve hot.
Notes
– Short on time: Use microwave-steamed sweet potatoes and sauté briefly with spices.
– Tortilla fix: If your tortilla won’t reach, warm it 10 seconds to soften, or patch with a small tortilla piece before folding.
– Make it vegan: Use dairy-free cheese and sour cream.
– Tools: Sheet pan, skillet, spatula.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Roasting + Stovetop
- Cuisine: Mexican-inspired