Sheet Pan Crunchwrap

This recipe is an explosion of flavors and textures, made in one sheet pan, and feeds up to 8 - a dream party dish, family dinner, or a barbeque favorite.

Course Main Course

Cuisine Mexican

Keyword crunchwrap supreme, easy vegan dinner, easy vegan meal prep, plant based sheet pan recipe, sheet pan crunchwrap, sheet pan recipe, vegan crunchwrap supreme, vegan mexican recipe, vegan sheet pan meal, vegan sheet pan recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 339.5

Author carleigh

Equipment

2 sheet pans that can stack
frying pan
parchment or reusable silicone sheet

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

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!

Video

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A post shared by Carleigh Bodrug (@plantyou)

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.

Nutrition