The taco supreme crunch wrap is the trend in food right now and I see why, because it’s absolutely delicious.

I actually made one of these last week, that was vegan! I actually used vegan chorizo sausage, black beans and an avocado crema, instead of using nacho cheese. My family tasted a bite of my vegan version and asked me to make the original version of this popular comfort food. They are not on the plantbased train quite yet! I totally get it! I found a good recipe online, that I tweaked a bit on https://damndelicious.net/2017/01/11/homemade-crunch-wrap-supreme/ . They family loved it.

Avocado Cream

If you are vegetarian or vegan, like I said before, I used vegan chorizo and instead of using nacho cheese, I made an avocado crema.

Ingredients:

• 1 ripe avocado
• 1/4 cup vegan sour cream
• 1/4 tsp salt, or to taste
• Juice from 1 lime (2 tbsp)
• water to thin, as needed

Instructions:

Add all ingredients ( except the water) into a food processor, blend and add a bit of water if needed, to thin it out. Use this in the recipe instead of the nacho cheese.

Taco Crunchwrap

INGREDIENTS:

• 2 tablespoons olive oil, divided

• 1 pound ground meat( beef, turkey, chorizo), I love to use vegan chorizo, take two links and ground them up in a food processor

• 1 package organic taco seasoning

• 1/2 cup nacho cheese

• 4(12-inch) flour tortillas

• 4 tostada shells

• 1/2 cup sour cream

• 1 small red onion, diced

• 1/4 cup cilantro, chopped

• 1/2 cup red bell pepper, diced

• 2 cups shredded lettuce

• 1 Roma tomato, diced

• 1 can black beans, drained

• 1/2 teaspoon chili powder

• 1/4 teaspoon cumin

• 1/4 teaspoon smoked paprika

• 1/8 teaspoon sea salt or more to taste

• 1 cup shredded Mexican blend cheese

DIRECTIONS:

• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground meat ( or ground vegan sausage, cook according to packaging directions, no need to add taco seasoning, the sausage ia full of flavor) for the beef; cook until it has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.

• Drain black beans and add to saucepan, on medium heat, season with sea salt, with chili powder, cumin and smoked paprika.

• Heat tortillas according to package instructions.

• Heat nacho cheese according to package instructions.

• Working one at a time, place ground beef mixture in the center of each tortilla. Top with the black beans. Then top with nacho cheese and tostada shell. Spread sour cream ( avocado crema) in an even layer over the tostada shell; top with lettuce, red onions, red bell peppers, cilantro, tomatoes and cheese. Repeat with remaining tortillas.

• Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.

• Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.

• Serve immediately.