In My Kitchen: Homemade Vegetarian Crunchwrap Supremes

My husband is a fan of Taco Bell, even if his stomach isn’t. I decided to try my hand at making him my own homemade Crunchwrap Supremes (vegetarian, of course) and with whole, unprocessed ingredients.

I have to say, it was a lot of work for a “fast food” meal, but if you love Taco Bell, it can be well worth the effort!

You’ll need:

For the “meat:”

  • 1 bag Morningstar Farms “ground beef” crumbles
  • 1 yellow onion, chopped
  • 2-3 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt

For the Doritos Seasoning:

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder

For assembling:

  • 4 large burrito size flour tortillas
  • 4 mini taco size corn tortillas
  • Olive oil
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup cubed Monterey Jack cheese
  • Cherry tomatoes, chopped
  • Romaine lettuce
  • Cilantro
  • Sour cream, limes, hot sauce, etc. for serving


1. Preheat the oven to 400° F.

2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the “ground beef” and onion. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the “ground beef,”, about 5 minutes. Remove from the heat.

3. Make the Doritos seasoning blend by mixing all ingredients together in a small bowl.

4. Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with the “Doritos” seasoning blend for extra flavor.

5. To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the “meat,” a sprinkle of cheddar and a few cubes of Monterey Jack. Add 1 tostada on top, spread with sour cream (optional), hot sauce (optional), lettuce, tomatoes, and cilantro.

6. Fold the edges of the large tortilla in, pressing to seal. Repeat with the remaining wraps.

7. Heat a drizzle of olive oil in a skillet, add 1 Crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings.

Source: Adapted from a recipe by Half Baked Harvest

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