Breastfeeding Friendly Vegan Crunch Wrap Supreme
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Learn more →Ingredients
4 servings
For the filling
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz vegan beef crumbles
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ cup water
For the nacho cheese sauce
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 cup dairy free milk
- ½ cup vegan cheese, shredded
- 2 tbsp nutritional yeast
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp salt
For assembly
- 4 large (12-inch) flour tortillas
- 4 tostada shells
- ½ cup vegan sour cream
- 1 cup romaine lettuce, shredded
- 1 medium tomato, diced
- ¼ cup pickled jalapeños (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the vegan beef crumbles to the skillet and cook, breaking up any clumps with a spatula, until heated through and lightly browned at the edges, about 4–5 minutes. Stir in the black beans, chili powder, cumin, smoked paprika, salt, and water. Cook, stirring occasionally, until the liquid is absorbed and the mixture is cohesive, about 3 minutes. Remove from heat and set aside.
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