Vegan Cheesy Gordita Crunch
Transform your taco night with this irresistible Vegan Cheesy Gordita Crunch recipe, where bold flavors meet an indulgent, plant-based twist on the fast-food favorite. This delectable dish features soft flour tortillas layered with a velvety vegan cheese sauce, wrapped snugly around crispy corn taco shells for the ultimate texture contrast. A savory filling of seasoned black beans and quinoa adds protein-packed goodness, while fresh shredded lettuce, juicy diced tomatoes, vegan sour cream, and salsa bring a bright, zesty finish. Quick and easy to prepare in just 35 minutes, this vegan masterpiece is perfect for satisfying cravings while staying entirely dairy-free and meat-free. Whether you're serving it for dinner or a weekend treat, this recipe is sure to become a family favorite and a showstopper at any gathering.
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Recipe Information
Ingredients
- 4 large soft flour tortillas
- 4 small crispy corn taco shells
- 1 cup vegan cheese shreds
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 2 tablespoons taco seasoning
- 0.5 cup vegan sour cream
- 0.5 cup salsa
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
Instructions
Prepare the filling by heating 2 tablespoons of olive oil in a pan over medium heat.
Add cooked black beans and quinoa to the pan, then stir in taco seasoning. Cook for about 5 minutes until heated through.
Prepare the cheese sauce by mixing vegan cheese shreds with nutritional yeast in a microwave-safe bowl. Microwave on high for 1 minute, stirring until smooth and well combined.
Spread a thin layer of cheese sauce on each flour tortilla, ensuring to cover the surface evenly.
Heat each flour tortilla with cheese in a skillet over medium heat for about 1-2 minutes, just until the cheese begins to melt.
Place a crispy corn taco shell in the center of each melty soft tortilla, pressing down gently to achieve adherence.
Fill each taco shell with a quarter of the quinoa and bean mixture, then top with shredded lettuce and diced tomatoes.
Drizzle vegan sour cream and salsa over the filling.
Carefully fold each tortilla around the crispy shell, creating the iconic gordita crunch experience.
Serve immediately to enjoy the contrast of textures and flavors.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7406 mg | 322% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 18.3 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2241 mg | 172% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
