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Crispy Vegetarian Crunchwrap Supreme – Easy Homemade Recipe with Melty Cheese and Avocado

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This homemade vegetarian crunchwrap supreme features layers of melty cheese, creamy avocado, seasoned beans, and a crispy tostada shell, all wrapped in a golden-brown tortilla. It’s a quick, crowd-pleasing Tex-Mex comfort food perfect for family dinners, potlucks, or movie nights.

Ingredients

Scale
  • 4 large flour tortillas (burrito-size, 10-inch)
  • 4 corn tostada shells
  • 1 cup refried beans (vegetarian or black bean)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
  • 1 ripe avocado, sliced or smashed
  • 1/2 cup Greek yogurt or sour cream
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1/2 cup diced tomatoes (Roma or cherry)
  • 1 jalapeño, sliced (optional)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 2 tablespoons olive oil or spray (for crisping)
  • Hot sauce (optional, for serving)
  • Pico de gallo (optional, for topping)
  • Sliced black olives (optional)

Instructions

  1. Prep the fillings: Slice avocado, shred lettuce, dice tomatoes, and slice jalapeños if using. Warm refried beans and mix in taco seasoning.
  2. Lay out a large flour tortilla on a clean cutting board. Microwave for 10 seconds if stiff to soften.
  3. Spoon 1/4 cup refried beans into the center of the tortilla. Sprinkle 1/4 cup shredded cheese over the beans.
  4. Place a corn tostada shell on top of the cheese.
  5. Add avocado slices, 2 tablespoons Greek yogurt or sour cream, a handful of shredded lettuce, 2 tablespoons diced tomatoes, and jalapeños if desired.
  6. Fold the tortilla over the fillings, working in a circular motion to create pleats until everything is enclosed. If needed, cut a second tortilla into a circle to cover the center.
  7. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Place the crunchwrap seam-side down and press gently. Cook for 2-3 minutes until golden brown, then flip and cook the other side for 2 minutes.
  8. Transfer to a plate, slice in half if desired, and serve immediately with optional toppings like hot sauce, pico de gallo, or extra avocado.

Notes

For gluten-free, use gluten-free tortillas and tostada shells. For vegan, use plant-based cheese and yogurt, and ensure beans are vegan. Don’t overfill to avoid bursting. Blot wet ingredients to prevent sogginess. Keep wraps warm in a 200°F oven if making multiples. Can be baked or air-fried for oil-free version.

Nutrition

Keywords: vegetarian crunchwrap, homemade crunchwrap, Tex-Mex, melty cheese, avocado, easy dinner, comfort food, skillet recipe, family meal, meatless, quick recipe

Find it online: https://emmayum.com/crispy-vegetarian-crunchwrap-supreme-easy-homemade-recipe-with-melty-cheese-and-avocado/