Vegan Pecan Crunch

By: Tamika Price - Plant Based Tamika

Serving Size: 1

Cook Time: 20 mins prep 10 mins cooking


  • 2 Large Flour Tortillas, one cut in a 5 in circle for crunchwrap closure
  • 1 tostada shell or 3-4 tortilla chips
  • 1 cup pecans, soaked and drained
  • ½ cup of canned refried beans (cooked)
  • 2 tbsp of taco seasoning
  • ¼ small yellow onion, chopped
  • 2 tsp of garlic powder (or 2 garlic cloves)
  • 1 tbsp of coconut aminos (or soy sauce)
  • 4 tsp of cooking oil
  • Juice of 1 lime wedge

Toppings and Garnishes

  • Jalapeno
  • Tomato
  • Dairy-free cheese sauce
  • Shredded lettuce
  • Cilantro
  • Hot sauce
  • Salsa
  • Dairy-free sour cream


  1. Soak pecans in a bowl overnight (or let pecans sit in boiling water for 30 minutes).
  2. Drain pecans and place them into a food processor. Pulse until it is a “meaty” crumble texture. *Do NOT over process or it will turn into a pâté texture).
  3. Add 2 tsp of oil to a skillet on low heat. Chop onions (and if desired, garlic cloves).
  4. Add onions to skillet and sauté until translucent, about 2-3 minutes on low-to-medium heat.
  5. If using, add in the chopped garlic cloves and saute for one more minute.
  6. Add in the pecan crumbles, taco seasonings, garlic powder, vegan Worcestershire sauce, coconut aminos and stir well to combine. Cook for about 4-5 minutes on low-to-medium heat.
  7. Squeeze juice from lime wedge into taco mixture, remove from heat and assemble the crunch wrap.
  8. Lay a large tortilla on a flat surface. Layer optional toppings/fillings: pecan meat, dairy-free cheese, flour tortilla cutout, refried beans, tostada shell/tortilla chips, dairy-free sour cream, avocado, tomato, lettuce. Layer 5-inch tortilla on top of toppings. Fold the edges of the tortilla in.
  9. Add 2 tsp of oil to the skillet and carefully place assembled crunch wrap folded side down. Cook on low to medium heat for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and enjoy!