I brought Taco Bell into my home this week with this replica of their Crunchwrap Supreme! And… I made it dairy-free and you’d never know 🙂 Of course, if you’re not sensitive to or trying to reduce your dairy intake then you can do a 1 for 1 substitution of real cheese and sour cream!
So one of my favorite personal recipes of mine is my vegan mac and cheese. And I had some leftover “cheese” sauce and decided to make these crunchwrap supremes but in a dairy free version and WOW were they good! I really felt like it was like having a healthier Taco Bell experience at home!
- 1/4 pound ground beef
- 1/2 packet taco seasoning 0.65 ounces or 1 1/3 tablespoons
- 1/2 cup vegan cheese sauce (or shredded cheddar cheese) see notes for link to instructions
- 4 burrito sized flour tortillas
- 2 taco sized corn tortillas
- 1/4 cup dairy-free sour cream
- 1/3 cup chopped iceburg lettuce
- 1/3 cup chopped red tomatoes
Vegan cheese sauce
See note section for recipe. If you do not want to make this sauce (I get it, sometimes we need a quick recipe, then grab your favorite shredded cheese. I recommend a cheddar cheese).
Heat a non stick saute pan on medium-high heat. Add ground beef and using a wooden spoon, break up the meat into small pieces while it cooks. Once it's been browned, drain the excess grease and then add in the taco seasoning and stir until well combined. Set aside.
Preheat oven to 375 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray. Line the 2 taco sized corn tortillas on the baking sheet and spray the top with a little cooking spray and lightly season with salt. Bake for 5 minutes on each size.
For two of the burrito flour tortillas, cut out a smaller circle that is the size of the smaller taco tortillas. You will need this to help cover the bottom of the crunchwrap when wrapping it!
Then, for each crunchwrap: Place half the taco meat in the center of the burrito tortilla. Spread 1/4 of cheese sauce (or shredded cheese) on top of the meat. Place the tostada on top of the meat. Spread half the sour cream on top of the tostada. Top with lettuce and then tomatoes. Spread the remaining cheese sauce (or shredded cheese) on top.
Place the cut out flour tortillas on top and start folding the sides of hte larger buritto tortilla up and at about a 45 degree angle.
Heat a non stick skillet on medium high. Once hot, place the crunchwrap with the pleated sides down first, cover with a lid, and cook for about 3 minutes on each side or until nicely golden brown. Cut in half and enjoy!
*click here for my vegan cheese sauce. You only need 1/2 cup which equates to about 1/4 of the recipe... but I would suggest making the whole recipe and making mac and cheese later OR freezing it for another use!
What do you think?