Taco-Bell Crunchwrap Supreme(Vegetarian Version)

READY IN: 30mins


  • 2
    flour tortillas (12 inch or larger)
  • 2
    pre-made tostadas (shells-5-inch standard)
  • 34
    cup refried beans
  • 12
    cup finely shredded cheddar cheese (or nacho cheese)
  • 12
    cup finely chopped romaine lettuce (thin strips)
  • 14
    cup diced tomato (1/4-inch pieces, use a firm tomato and drain any juice)
  • 14
    cup sour cream (normal or reduced fat)


  • Set-up & Tips:
  • Your tortilla needs to be about two inches more than twice the diameter of your tostada shell. For example, for a 5 inch (normal) tostada shell, you should use a 12 inch tortilla. As all I had were 8 inch tortillas when I made these, I cut my tostada shells down to 3 inches using a sharp knife. As a result, I had sort-of "mini crunchwraps", so don't judge the size of your crunchwrap based on my pictures.
  • As the cheese needs to go nearest to the outside, and beans don't spread well on cheese, it works best to spread the beans on the tostada shell rather than the tortilla. Pre-heating the beans will also make them easier to spread, and help to melt the cheese (just zap them in the microwave quickly).
  • If you plan to use beef, invert the instructions below, and sprinkle the cheese then the meat onto the center of the tortilla first instead.
  • If you really want to do everything properly, add 1/2 Tbsp water to your sour cream, and put it into a condiment squeeze bottle for easy application.
  • WARM the tortilla for about 15 seconds in the microwave right before using it, so that it doesn't crack when you fold it.
  • Assembly:
  • Spread a little over 1/4 cup of beans on your tostada shell, so that you get an even layer to the edges, just under 1/2" thick.
  • Sprinkle about 1/4 cup of cheese over the beans, again to the very edges of the shell.
  • Place a warmed flour tortilla centered over the tostada shell, and reaching under and supporting the shell, invert the whole assembly.
  • Squeeze or spread a thin layer of sour cream over the exposed tostada shell.
  • Spread about 1/4 cup lettuce over the sour cream.
  • Spread 1/8 cup tomatoes over the lettuce.
  • Folding:
  • Now comes the tricky part. This may be a little difficult at first, but you'll get the hang of it pretty quickly(see description to go to website for step by step photos).
  • Fold one side of the tortilla as far as it will go over the other ingredients.
  • Using your fingers, make the next fold just like the last, while tucking the extra tortilla under the fold.
  • Continue folding like this until you reach the very end, where there is a single triangular flap left.
  • Fold the final flap closed.
  • Cooking:
  • Using a folded piece of paper towel, lightly grease a 12 inch skillet (cast iron works great).
  • Preheat skillet to power level 5 (medium high on a normal stove), until oil begins to bead.
  • Turn to power level 3 (high side of medium), and place folded crunchwrap right-side up in pan.
  • Using a smaller skillet (or other heavy food-safe object), press crunchwrap firmly into the pan. Turn as soon as it becomes evenly brown (about 30 seconds or longer).
  • Use smaller skillet again to press other side into pan until nicely brown (again about 30 seconds or longer). You might want to quickly re-oil the pan before doing this.
  • Remove, let cool, and enjoy!