Fancy fast food.

Everyone (well, almost) has a favorite fast food item. Personally, I'm rather partial to Taco Bell. It's cheap, filling and they are always willing to customize your meal. A few years ago Taco Bell came out with the Crunchwrap Supreme, a pocket sandwich of sorts with a tostada in the middle. Vegan at the time, I would drive the cashiers nuts asking for a Crunchwrap Supreme, sub beans for meat, no cheese or sour cream, add guac. Nowadays I don't eat fast food too often but whenever I ring the Taco Bell, I always order a vegan Crunchwrap (or tacotogon, as my friend Tim calls them).

Earlier this week I was discussing the blog Fancy Fast Food with a friend when he mentioned that I should recreate the Crunchwrap. Keep reading for my version.

Ingredients:

• 6 burrito-size tortillas
• 6 tostadas (make sure they are a few inches smaller than the tortillas)
• 1 pound of vegetarian ground "beef" (or actual ground meat if you want!)
• 1 can of vegetarian refried beans
• 2 cups of lettuce, finely chopped or shredded
• 2 tomatoes, chopped
• 1/4 yellow onion, diced finely
• 1/2 red onion, diced finely
• 1 avocado, diced
• 1/2 lime, juiced
• 2 tablespoons of olive oil
• cooking spray
• hot sauce
• fresh cilantro, roughly chopped
• garlic powder
• chili powder
• salt and pepper

Crunchwraps require a few different components so here's how it went.

Guacamole:

1. Put the avocado, half the tomato and half the red onion into a bowl.
2. Using a fork to mash the avocado and combine the tomato and onion.
3. Add garlic powder, chili powder, salt and pepper to taste. Mix.
4. Finish with by stirring in lime juice.

Pico de Gallo:

1. Mix the tomato and yellow onion in a bowl.
2. Add cilantro, salt and pepper.
3. Combine thoroughly.

Veggie Meat:

1. In a frying pan, heat olive oil over medium low.
2. Add the remaining onion, and cook until it starts to become translucent.
3. Stir in the veggie meat until thoroughly combined.
4. Raise the heat up to medium or medium high depending on your stove top.
5. Mix in hot sauce, chili powder, garlic powder, salt and pepper to taste
6. Cook the meat for about five minutes or until it browns.

Assembly:

1. Place tortilla on a plate.
2. For the bottom layer, pour about a quarter cup of veggie meat on the bottom.
3. Spread refried beans on one side of a tostada and place bean side down on top of the meat.
4. On the blank side of the tostada, add lettuce and pico de gallo.
5. For the final layer, spread guacamole over top.
6. Here's the hard part, fold in all sides of the tortilla (see picture to the right, when done it should form a pentagon).
7. Coat your frying pan with cooking spray and heat up over medium high heat.
8. Add the Crunchwrap the pan, allowing it to brown on each side (about 1-2 minutes per side).
9. Serve!

Serves 6. Delicious!