Description
This Black Bean Crunch Wrap Supreme is a delicious and satisfying vegetarian wrap featuring a flavorful black bean filling, fresh vegetables, melted cheese, and a crispy tostada shell all wrapped in a warm tortilla. Perfect for a quick, hearty meal that combines creamy, crunchy, and spicy elements in every bite.
Ingredients
Scale
Filling
- 1 teaspoon olive oil
- â…“ cup white onion, chopped
- 1 jalapeño, finely chopped (optional)
- 2 (15-ounce) cans black beans, drained and rinsed
- ¾ cup tomato, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- 2 tablespoons hot sauce (optional)
Assembling and Garnish
- 6 large burrito-size tortillas
- 6 tostadas
- 6 small fajita-size tortillas (optional, to close the wrap)
- â…“ cup sour cream (or vegan alternative)
- 1½ cups shredded cheese (or vegan alternative)
- 1½ cups romaine lettuce, shredded
- 1 avocado, sliced thin (optional)
- Cooking spray or additional olive oil for cooking
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat.
- Sauté Onions: Add chopped white onions and sauté for about 3 minutes until they become translucent and fragrant.
- Add Ingredients: Stir in finely chopped jalapeño (if using), drained black beans, chopped tomato, garlic powder, chili powder, paprika, cumin, salt, and hot sauce (optional).
- Simmer: Mix all ingredients well and let the mixture simmer for a few minutes to blend the flavors, then remove from heat.
- Assemble the Crunch Wrap: Lay a large burrito-size tortilla flat on a clean surface.
- Add Filling: Place a generous scoop of the black bean mixture in the center of the tortilla.
- Add Toppings: On top of the beans, layer shredded cheese, sour cream, shredded romaine lettuce, and sliced avocado if using.
- Add Crunch: Place one tostada carefully on top of the layered ingredients to add a crunchy texture and optionally place a small fajita-size tortilla on top to help seal the wrap.
- Fold Wrap: Fold the edges of the large tortilla upwards and over the center, completely enclosing the fillings inside the wrap.
- Cook the Wrap: Preheat a clean skillet over medium heat and coat lightly with cooking spray or olive oil.
- Brown First Side: Place the wrapped crunch wrap seam-side down onto the skillet and cook for 2 to 3 minutes until golden brown and crispy.
- Brown Other Side: Carefully flip the crunch wrap and cook the other side for another 2 to 3 minutes until golden and heated through. Repeat this process with the remaining wraps.
- Serve: Slice the crunch wrap in half if desired and serve warm for best flavor and texture.
Notes
- Jalapeño and hot sauce are optional for adding heat; adjust to taste.
- Use vegan cheese and sour cream alternatives to make this recipe vegan-friendly.
- Small fajita-size tortilla is optional but helps keep the wrap sealed.
- You can substitute romaine lettuce with any crunchy leaf lettuce or cabbage.
- For extra crispiness, use a non-stick skillet or lightly oil the pan before cooking.
- This recipe can easily be doubled or tripled for larger groups.
