Best Crunchy Meatless Taco Wraps Recipes

VEGETARIAN CRUNCHWRAP SUPREME

Vegetarian Crunchwrap Supreme image

A vegetarian spin on Taco Bells' classic wrap with lentils and guacamole.

Provided by Courtney

Number Of Ingredients 14

Ingredients

2 tostada shells
4 large flour tortillas
1.5 cups cooked lentils
1.5 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oniion powder
1 avocado
1/2 Tablespoon minced cilantro
3 Tablespoons sour cream
1⁄2 cup shredded cheddar cheese
1/2 cup shedded lettuce
1 roma tomato (diced)
1 green onion (diced)

Steps:

Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
Heat a skillet to medium heat and add the lentils. Add the spices along with 1/4 cup of water and mix well. Let the lentils cook until the water has reduced.
Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.

Nutrition Facts : Calories 681 kcal, Carbohydrate 71 g, Protein 28 g, Fat 35 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 39 mg, Sodium 570 mg, Fiber 22 g, Sugar 7 g, ServingSize 1 serving

VEGETARIAN TACOS WITH AVOCADO SAUCE

Vegetarian Tacos with Avocado Sauce image

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.

Provided by Jeanine Donofrio

Categories Main Course

Time 15m

Number Of Ingredients 19

Ingredients

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

Steps:

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.