Vegan Crunchwrap Supreme

Servings: 2 crunch wraps 

INGREDIENTS:

• 16oz meatless “beef” crumbles
• 2 tbsp. Taco seasoning (add 1 tsp salt if unsalted)
• 4 huge burrito-size flour tortillas
• 1 sauteed sliced bell pepper
• ¼ medium sized white onion diced
• 3 tbsp. Olive oil 
• 1 can of black beans
• 1 large tomato diced 
• 1 avocado sliced
• ¼ cup shredded vegan cheddar cheese
• ¼ cup sliced cabbage 
• 4 tbsp. Vegan mayo 
• 2 tbsp green hatch peppers
• ½ fresh lime juiced  
• Cilantro for garnish

INSTRUCTIONS:

1. Slice and saute onion and bell pepper in 1 tbsp. olive oil until fragrant and soft. 
2. In a small bowl, combine vegan mayo, hatch peppers, and fresh lime juice to make aioli.
3. Heat meatless “beef” crumbles in a pan on medium with 1 tbsp. Olive oil and sprinkle with 2 tbsp. of taco seasoning. Once heated, set aside for assembling.
4. Drain and rinse black beans and set aside for assembling. 
5. Cut 2 flour tortillas into a smaller round that will fit inside an uncut one. 
6. Lay the uncut full sized tortilla flat and layer on the protein, black beans, and drizzle with hatch pepper aioli.
7. Then top with a generous handful of LesserEvil Vegan Nacho Cheese Sun Poppers.
8. Top with sliced cabbage, diced tomatoes, a few spoonfuls of the bell pepper and onion combo, avocado, and shredded vegan cheddar cheese. 
9. Then place the smaller cut out tortilla in the center. There should be about  2“ of space between the inside tortilla and the larger bottom tortilla. 
10. Starting on one side fold the larger tortilla in and work your way around the circle until you have a pentagon shape. 
11. Heat the remaining 1 tbsp. olive oil in a frying pan and cook the folded side of the crunch wrap face down first until golden brown. 
12. Flip and cook the other side until both sides are crispy. 
13. Remove from heat, top with fresh cilantro, and enjoy!