Vegan Taco Bell Cheesy Gordita Crunch

Vegan Taco Bell Cheesy Gordita Crunch

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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 5


  • ¼ cup finely chopped roasted jalapeno peppers
  • ¼ cup vegan mayo
  • 1 recipe of vegan queso
  • hard corn taco shells
  • soft gordita tortillas
  • 1- ½ cups of vegan three cheese blend. I used shredded mozzarella cheddar and pepperjack
  • 1 package of veggie ground-beef substitute
  • ½ tsp chili powder
  • ¼ tsp paprika
  • 2 cloves garlic minced
  • ½ tsp onion powder
  • 1 tbsp coconut oil
  • ¼ -1/2 tsp cayenne depending on the desired amount of heat
  • Finely shredded iceberg lettuce


  • 1.Make 1 recipe worth of vegan queso and remove from heat.
  • 2.Add in finely chopped jalapeno peppers and mix well.
  • 3.Add vegan mayo, mix until well combined and set aside.
  • 4.Heat coconut oil in a pan or skillet over medium heat.
  • 5.Add minced garlic and cook for roughly 2 minutes.
  • 6.Add chili powder, paprika, and onion powder and cook until aromatic, about 1 minute.
  • 7.Add veggie ground “meat” and cook until heated through.
  • 8.Set aside and keep warm.
  • 9.Gather your gorditas and set your oven to broil.
  • 10.Top each gordita with a generous amount of the shredded cheese blend in an even layer.
  • 11.Place these in the oven on the top rack for 30 seconds- 1 minute, or until the cheese has melted. A microwave works too- if you’re into that.
  • 12.Remove from oven and place a hard taco shell in the middle of the gordita.
  • 13.Gently press the gordita to the hard shell on each side until the melted cheese acts like a glue holding the soft and the hard taco shells together. Be careful NOT to press so hard that you crack the hard taco shell.
  • 14.Allow the cheese to set for roughly 30 seconds to 1 minute.
  • 15.Once the cheese has set, build your taco.
  • 16.Add to the shell first the taco meat, followed by the chilled Baja Sauce, and iceberg lettuce.
  • 17.Enjoy.


Adapted from www.theedgyveg.com
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