Vegan Crunchwrap Supreme


  • 4 large whole wheat burrito tortillas, plus 4 small tortillas
  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup nacho “Cheese” sauce
  • 1 cup cooked brown rice
  • 2 avocados
  • 1 cup grape tomatoes, diced
  • 1 yellow onion, diced
  • Guacamole (Check out my homemade recipe!)
  • Salt & pepper


  • Prepare all vegetables.
  • Lay one tortilla on a plate surface.
  • Place a ¼ cup of cooked brown rice in the middle.
  • Place ¼ of the can of black beans on top of the rice.
  • Continues with 1/4 of the remaining ingredients.
  • Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center’s ingredients.
  • Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
  • Heat a Non-Stick Pan to medium-low.
  • Place tortilla folded side down first; this will seal the folds.
  • Cook for about 7 minutes; check to make sure golden brown before flipping over.
  • Gently flip crunchwrap over.
  • Cook another 7 minutes, checking to make sure it is golden brown.
  • Make the remaining 3 (I use different pans to have them all done at once).
  • Serve with salsa and guacamole.



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