This crowd-pleasing, plant-powered Vegan Sheet Pan Crunchwrap is the perfect way to enjoy all your favourite Tex-Mex flavours in one crispy, golden bake. Packed with high-protein vegan mince, fibre-rich black beans, fresh veggies, melty cheese, and a surprise crunch from nachos, it’s layered up in soft tortillas and oven-baked to perfection. Easy to assemble, family-friendly, and bursting with flavour, slice it up and serve hot for the ultimate comfort food with a nutritious twist.
Pre-heat the oven to 200°C.
In a pan, heat the olive oil. Add the chopped red onion and garlic and sauté for 1-2mins.
Add the frozen vegan mince (no need to thaw) or if not frozen, add it straight in.
Add the black beans, tomatoes & spices. Mix well.
Add the salt and mushrooms. Mix and cook on medium to high heat so the veggies don’t release water. Cook for about 5min.
Lightly spray an oven tray.
Spread out the wraps overlapping slightly and covering the whole surface of the pan. Don’t leave gaps in the centre.
Spread out the black bean mince mixture evenly & thinly as the first layer.
Layer the lettuce, the cheese, the sweetcorn, the coriander.
Hand crunch the nachos or tortilla chips over the top.
Place a wrap in the centre of the layered Crunchwrap and fold over the overlapping wrap bits to pack it up.
Spray the surface and place another oven tray or a griddle tray like I did, on top to hold the Crunchwrap together.
Place in the oven for 15min - if you’re using fan oven reduce the heat to 190C after 10min as not to burn the edges. Keep an eye on it!
Slice and serve hot for a protein and fiber packed, delicious Vegan Sheet Pan Crunchwrap.
