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Sheet Pan Crunchwrap with toppings of sour cream, tomatoes, and cilantro placed on top, along with lime wedges.

Sheet Pan Crunchwrap

A delicious, customizable sheet pan meal that brings together bold flavors and satisfying crunch, perfect for family dinners or parties.
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Course: Main Course
Cuisine: Mexican
Keyword: party food, Sheet Pan Crunchwrap, sheet pan meal, vegan crunchwrap, vegan taco
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 339kcal
Cost: $16

Ingredients

  • 8 large tortillas Any type use gluten-free if needed
  • 2 cloves garlic minced (For sautéing)
  • 540 ml canned black beans drained and rinsed or Beyond Meat packet as an alternative
  • 1 packet taco seasoning Or your favorite seasoning mix
  • 2 roma tomatoes diced Fresh for topping
  • 1 red onion diced For added flavor
  • 1½ cups tortilla chips crushed For crunch
  • 1 head romaine lettuce Optional for freshness
  • 1 handful vegan cheese shredded Can use your preferred brand
  • 1 cup vegan sour cream Or coconut yogurt if desired
  • 1 cup vegan queso Optional for extra creamy richness
  • For serving: vegan sour cream guacamole jalapeños salsa Customize to taste

Instructions

  • Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • In a frying pan over medium heat, sauté the garlic for 1 to 2 minutes until fragrant.
  • Add the black beans (or Beyond Meat), taco seasoning, and ½ cup of water. Cook for 5 to 7 minutes, stirring occasionally, until softened. Lightly mash for a chunky texture.
  • Lay 6 tortillas slightly overlapping across the prepared sheet pan to cover the base and hang over the edges. Place the last tortilla in the center to fully cover the bottom.
  • Spoon the cooked bean or meat mixture evenly over the tortillas. Top with shredded vegan cheese or queso, and add crushed tortilla chips. You can also add fresh toppings now or save them for serving later.
  • Fold the overhanging edges of the tortillas towards the center to create a sealed wrap. Place the last tortilla on top. Stack another sheet pan on top to keep it compact and flat.
  • Bake for 15 to 20 minutes, removing the top sheet pan halfway through for extra crispiness.
  • Allow to cool slightly before slicing into squares. Serve with optional fresh toppings, extra sour cream, salsa, or guacamole.

Notes

This recipe is super customizable to fit your taste! Swap black beans for lentils, chickpeas, or shredded tofu. Use your favorite vegan cheese or sour cream for a personalized twist.

Nutrition

Serving: 200g | Calories: 339kcal | Carbohydrates: 53.4g | Protein: 10.1g | Fat: 10.1g | Saturated Fat: 3.8g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 1.1g | Sodium: 1132.5mg | Potassium: 479.2mg | Fiber: 8.4g | Sugar: 6.9g | Vitamin A: 7357.4IU | Vitamin C: 9.8mg | Calcium: 136.7mg | Iron: 4.2mg