Sheet Pan Crunchwrap
I am about to blow your mind with this sheet pan crunchwrap. It’s basically a vegan crunchwrap… multiplied! And the best part is that this recipe only takes 40 minutes.
Calling all plant-based crunchwrap supreme lovers! This sheet pan crunchwrap version is perfect for feeding a crowd, easy to assemble, and endlessly customizable. Bonus: it’s baked, so no flipping or stovetop splatter, and you can go about your day while it cooks.
Why You’ll Love This Recipe
- This recipe is mostly hands-off. Once you assemble your giant sheet pan crunchwrap, you get to sit down and relax.
- Serves 6 to 8 people. Ideal for game day, parties, or casual dinners. And the best part is that you are not spending hours by the stove.
- Soft wraps, crunchy tortilla chips, earthy beans, fresh veggies… The texture is the best part of eating a crunchwrap, and this recipe is no exception!
- Commonly accessible and affordable ingredients make this a great option for a weeknight dinner, especially if you have a big family.
Key Ingredients
- Tortilla wraps are the foundation that makes this giant crunchwrap possible.
- Black beans are a hearty filling with high content of plant protein.
- Tortilla chips add the essential “he all-important crunch layer.”crunch”. It’s in the name!
- Vegan cheese brings everything together. You can use commercial plant-based cheese, or try my hidden vegetable vegan nacho cheese or sunflower seed cheese.
- Fresh ingredients, including romaine lettuce and tomatoes, keep it fresh and vibrant. You can totally skip the lettuce if soft lettuce isn’t your vibe.
Hack It!
- This recipe is endlessly cutomizeable! Don’t like black beans? How about chickpeas or lentils! NOt a fan of legumes? Add shredded tofu or vegan ground beef crumble.
- You can always add extras, depending on how you (and the rest of the household) like your crunchwrap. From hot sauce to guac, get creative!
- There is so much choice these days when it comes to vegan cheese! Depending on what you use, you can alter the flavor and texture with your cheese choice.
- If you’re in a rush, use a can of refried beans, and skip cooking black beans with garlic and seasoning. This will also reduce the amount of dishes you use.
How to Make Sheet Pan Crunchwrap
Step 1: In a pan over medium heat, sauté the garlic for 1-2 minutes until fragrant. Add the black beans and taco seasoning along with water.
Cook for 5-7 minutes, stirring frequently, until the beans are soft and flavorful. Lightly mash with the back of a spoon for a chunky texture.
Step 2: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Lay all but one of the tortilla wraps to cover the base and hang over the sides.
Spoon the bean mixture evenly over the tortillas.
Step 3: Top with vegan cheese, crushed tortilla chips, diced tomatoes, and red onion.
Step 4: Finally, add romaine lettuce if desired. This can be skipped if you don’t like soft lettuce. Finish with a drizzle or dollops of vegan sour cream or yogurt.
Step 5: Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.
Step 6: Bake for 15-20 minutes, removing the top sheet pan halfway through if you’d like it extra crisp. Let it cool slightly before slicing into squares. Serve with extra sour cream, salsa, or guac if desired!
Frequently Asked Questions
Sure thing! Try this sheet pan crunchwrap with spinach or kale!
Depends on the tortillas, but generally yes! For this recipe, it’s good to use gluten-free wraps with some elasticity, so that they don’t crumble.
If you’re looking for sides to go with this vegan crunchwrap recipe, I recommend broccoli stem fries, corn ribs, and crispy smashed potatoes. It also goes well with my vegan cilantro and lime dressing.
More Plant-Based Mexican Meals
- Meal Prep Burritos
- Buffalo Cauliflower Quesadilla
- Spicy Cauliflower Tacos
- Vegan Taquitos
- Crispy Black Bean Tacos
Enjoyed this recipe? Get your copy of the Scrappy Cookbook with over 150 carefully crafted plant-based recipes, learn how to make the most of your produce and use foods that are traditionally discarded.
The Recipe: Sheet Pan Crunchwrap
Ingredients
- 8 large tortillas
- 2 cloves garlic, minced
- 540 ml canned black beans, one large can, drained and rinsed, sub Beyond Meat packet
- 1 packet taco seasoning
- 2 roma tomatoes, diced
- 1 red onion, diced
- 1½ cups tortilla chips, crushed
- 1 head romaine lettuce, optional
- 1 handful vegan cheese, shredded
- 1 cup vegan sour cream, or coconut yogurt
- 1 cup vegan queso, optional
For serving
- vegan sour cream, to taste
- guacamole, to taste
- jalapeños, to taste
- salsa, to taste
Equipment
- 2 sheet pans that can stack
- frying pan
- parchment or reusable silicone sheet
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a pan over medium heat, sauté the garlic for 1 to 2 minutes until fragrant.
- Add the black beans (or beyond meat) and taco seasoning along with 1/2 cup of water. Cook for 5 to 7 minutes, stirring frequently, until the beans or beyond meat are soft and flavorful. Lightly mash with the back of a spoon for a chunky texture.
- Lay 6 of the tortilla wraps slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place the remaining 1 tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.
- Spoon the meat or bean mixture evenly over the tortillas. Top with vegan cheese or homemade vegan queso and crushed tortilla chips. You can put your fresh toppings right in the quesadillas, or alternatively save for topping at the end.
- Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.
- Bake for 15 to 20 minutes, removing the top sheet pan halfway through if you'd like it extra crisp.
- Let cool slightly before slicing into squares. Serve with your fresh toppings, extra sour cream, salsa, or guac if desired!
Notes
-
- This recipe is endlessly cutomizeable! Don’t like black beans? How about chickpeas or lentils! NOt a fan of legumes? Add shredded tofu or vegan ground beef crumble.
-
- You can always add extras, depending on how you (and the rest of the household) like your crunchwrap. From hot sauce to guac, get creative!
-
- There is so much choice these days when it comes to vegan cheese! Depending on what you use, you can alter the flavor and texture with your cheese choice.
-
- If you’re in a rush, use a can of refried beans, and skip cooking black beans with garlic and seasoning. This will also reduce the amount of dishes you use.
- This recipe yields 6-8 servings, depending on how you cut it.