Gluten Free Vegan Crunch Wrap Supreme
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
Chef's tipWarm briefly before folding to improve flexibility. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!