Homemade TACO BELL Crunchwrap Supreme🌮

Ingredients

• 4 Tbsp Vegetable Oil (use a high‑smoke‑point oil such as canola or avocado)
• 2 cup Mixed Vegetables (sliced bell peppers, onions, carrots or any favorite veggies)
• 2 Tbsp Spice Island Taco Seasoning (or homemade blend of coriander, cumin, chili powder, oregano, salt)
• 14 oz Firm Tofu (pressed and cut into bite‑size cubes)
• 2 Tbsp Cornstarch (for coating tofu to get a crispy texture)
• 2 Tbsp Chipotle Peppers in Adobo Sauce (finely chopped; adds smoky heat)
• 1.5 cup Pinto Beans (cooked, drained; reserve some bean liquid)
• 0.25 cup Bean Liquid (reserved cooking liquid to smooth bean mash)
• 1 large Avocado (ripe, for guacamole)
• 1 Tbsp Lime Juice (freshly squeezed)
• 2 Tbsp Red Onion (finely diced for guacamole)
• 1 Tbsp Cilantro (chopped)
• 1 small Jalapeño (minced; optional for extra heat)
• 2 Tbsp Tomato (diced, added to guacamole)
• to taste Salt
• 4 Large Flour Tortillas (10‑inch, flexible for folding)
• 1 cup Shredded Mexican Cheese Blend (acts as binding agent)
• 0.5 cup Queso (Cheese Sauce) (store‑bought or homemade)
• 0.25 cup Sour Cream
• 0.5 cup Shredded Lettuce (for crunch)

Instructions

1. Prep Vegetables and Tofu

   Slice the mixed vegetables into thin strips. Press the tofu to remove excess water, then cut into bite‑size cubes.

   Time: PT10M

2. Sauté Vegetables

   Heat 2 Tbsp oil in a large skillet over high heat. Add the sliced vegetables, sprinkle 1 Tbsp taco seasoning, and stir‑fry until just tender and slightly charred.

   Time: PT5M

   Temperature: high heat

3. Coat and Fry Tofu

   In a bowl, toss tofu cubes with cornstarch and the remaining 1 Tbsp taco seasoning until evenly coated. Add the remaining 2 Tbsp oil to the skillet and fry the tofu over medium‑high heat, turning until all sides are golden and crispy.

   Time: PT8M

   Temperature: medium‑high heat

4. Add Chipotle Flavor

   Stir in 2 Tbsp chopped chipotle peppers in adobo sauce to the fried tofu and cook for another minute to meld flavors.

   Time: PT2M

   Temperature: medium heat

5. Prepare Pinto Beans

   If using canned beans, drain and reserve 1/4 cup of the liquid. Mash the beans with a fork, add a splash of the reserved liquid and a pinch of taco seasoning to reach a creamy but slightly chunky consistency.

   Time: PT5M

6. Make Guacamole

   In a small bowl, mash the avocado with lime juice, diced red onion, cilantro, jalapeño, tomato, and a pinch of salt until slightly chunky.

   Time: PT5M

7. Warm Tortillas

   Place each tortilla on a dry skillet over medium heat for 10‑15 seconds per side until pliable but not browned.

   Time: PT2M

   Temperature: medium heat

8. Assemble Crunchwraps

   Lay a tortilla flat. Sprinkle a thin layer of shredded cheese in the center, then add a spoonful of mashed beans, sautéed vegetables, chipotle tofu, a drizzle of queso, a dollop of sour cream, shredded lettuce, and a spoonful of guacamole. Top with another tortilla and press gently.

   Time: PT5M

9. Pan‑Fry Assembled Crunchwrap

   Heat a thin layer of oil in the skillet over medium heat. Place the assembled crunchwrap seam‑side down and cook 3‑4 minutes per side, pressing lightly, until both sides are golden brown and the interior is hot.

   Time: PT6M

   Temperature: medium heat

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

55g

Fat

25g

Fiber

8g