Vegan Taco Bell Cheesy Gordita Crunch
Prep time
Cook time
Total time
Make this vegan Taco Bell Cheesy Gordita Crunch recipe at home!
Recipe type: dinner
Cuisine: Mexican
Serves: 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.
Recipe by The Edgy Veg at