I love it, you love it, we all love it. TACO BELL. I can confidently say that I have not met an Indian person (at least in the States) that dislikes Taco Bell, or even a non-Indian person. It is the only fast food chain that caters to vegetarian AND vegans for a long time, since before this was all a trend! Everything can be made with a refried beans substitute and let me not miss the best detail – it’s amazingly delicious!! This post is by no means sponsored (God, I wish it were!!); I just sincerely love Taco Bell! So while we’re all home and hating our lives for continuously cleaning, cooking, cleaning, cooking, I thought – why not make something fun if we’re gonna end up cleaning a bunch of dishes anyways? And what better opportunity then to celebrate Cinco de Mayo?! So..wait for it..

I recreated the famous Crunchwrap Supreme at home, but all VEGAN! Yes!! You can now make this for yourself and your loved ones at home and it’s really not hard at all! Check out my delish recipe and send me your pics if you make it!! Plus, my vegan nacho cheese sauce is to DIE for!

compare to Taco Bell version:

Copycat Taco Bell Crunchwrap Supreme: (yield 4 crunchwraps)

Assembly Ingredients:

• 4 large flour tortillas – ones indicated for burritos
• 1/2 cup pepper jack cheese shreds – I used Daiya
• 1/2 cup chopped tomato
• 1 cup shredded iceberg/romaine lettuce
• 1/2 cup vegan sour cream – I used Tofutti
• 1/2 fresh lime
• cooking spray

Refried Spicy Black Beans:

• 1 can black beans rinsed
• 1 medium yellow onion – small diced
• 1 clove garlic – minced
• 1 jalapeño – small diced
• 1/2 tsp cumin seeds
• 1 tsp dried oregano
• 1/2 -1 cup water
• salt
• olive oil
• 2 tbsp fresh coriander – chopped

Nacho Cheese Sauce:

• 1 tbsp vegan butter – I used Earth Balance
• 1 tbsp All Purpose flour
• 3/4 cup unsweetened plain nut mylk – I used Califia
• 1 cup cheddar shreds – I used Daiya
• 1 tbsp vegan cream cheese – I used Tofutti
• 1 tbsp chipotle pepper – chopped

Crispy Tostadas:

• 4 fajita style flour tortillas
• vegetable oil

1. REFRIED BEANS: Heat a large non-stick skillet over medium flame. Add in about 2 tbsp of olive oil. Once hot, add in the cumin seeds and allow to become fragrant about 30 seconds. Next add in the onions and jalapeños. After about 30 seconds, add in the garlic. Continue sautéing for about 2-3 minutes. Once the onions start becoming slightly translucent, add in a big pinch of salt and the fried oregano. Sauté in. Once onions are soft, add the beans and 1/2 cup of water. Slightly lower the heat. Mix thoroughly and once the mixture start to bubble a bit, add a bit more water and mash the beans with the back of your spoon. Mash up until its the texture of refried beans. You can always add more water if it seems to be getting dry. Turn off the heat and toss in the chopped coriander. Set aside.

2. TOSTADAS: Honestly, you can just buy these (much easier), but I didn’t have the time so I just made them! Trim off the ends around the fajita tortilla – about a 1/4 inch wide all around. You want it to be SLIGHTLY smaller than it is. Heat a thin layer of vegetable/canola oil in a large pan (I used the same pan from the beans and just rinsed it down and wiped it). We are essentially going to do a shallow fry. Once the oil is very hot, add in the tortilla one at a time carefully. Fry about 2 minutes on each side until golden brown. You may need to use a sharp knife to poke any large bubbles that form. Remove with tong and dry on a paper towel and cool.

3. NACHO CHEESE SAUCE: Place a small sauce pan over medium low flame. Add in the butter and once it’s melted, add in the flour and whisk continuously – we are making a roux. Once it’s all incorporated, add in the mylk and whisk. Once all the lumps are smooth, add in the cheddar shreds and continue to whisk. Once all of the shreds are in add in the cream cheese and chipotle. And whisk vigorously until super smooth – this will take a minute or so – don’t give up! It should result in a super smooth cheese sauce. Taste and see if its smooth and not grainy. If still grainy, continue whisking on low heat for another minute or so. If it’s TOO thick, add in a bit more mylk. Remove and allow to cool before handling.

4. ASSEMBLY: Place the large tortilla on a flat surface. Spread about 1/4 of the beans right in the middle spreading in a circle but NOT going to the edges. Plop on a heaping 2-3 tbsp of nacho cheese. Then top gently with the tostada. Next is 1 tbsp of sour cream, some lettuce, chopped tomato, shredded pepper jack cheese and a squeeze of lime. Now using the edges, fold on a diagonal in a hexagon shape until closed.

5. CRISPING: Once folded, you want to crisp up the crunchwrap so it’s sealed. Heat up a large pan (same one we’ve been using just cleaned out) and spray with some cooking oil and place over medium flame. Once hot, add in the crunchwrap seam side down! Cook for about 3-4 minutes or until golden brown. Flip and cook on the other side. Serve up!!