Description
A delicious and hearty Black Bean Crunch Wrap Supreme combining a savory black bean filling with fresh toppings and a crispy tostada shell, all wrapped in a warm tortilla for a satisfying Tex-Mex meal ready in just 30 minutes.
Ingredients
Scale
Filling
- 1 teaspoon olive oil
- ⅓ 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)
Assembly and Serving
- 6 large burrito-size tortillas
- 6 tostadas
- 6 small fajita-size tortillas (optional, to close the wrap)
- ⅓ 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 the chopped onions for about 3 minutes until they become translucent, enhancing their natural sweetness.
- Add Ingredients: Stir in finely chopped jalapeño if using, drained black beans, chopped tomato, garlic powder, chili powder, paprika, cumin, salt, and hot sauce. Mix well to combine all flavors evenly.
- Simmer and Remove from Heat: Let the mixture simmer for a few minutes to allow the spices to infuse the beans, then remove the skillet from heat.
- Assemble the Crunch Wraps: Lay a large burrito-size tortilla flat on a clean surface. Place a generous scoop of the black bean mixture in the center, then layer with shredded cheese, sour cream, shredded lettuce, and avocado slices if desired.
- Add Crunch and Close: Top the fillings with a tostada shell, pressing gently to keep the layers intact. Optionally, place a small fajita-size tortilla on top to help seal the wrap.
- Fold the Tortilla: Carefully fold the edges of the large tortilla up and over the center portion to enclose the filling securely, forming a round wrap.
- Cook the Crunch Wraps: Heat a clean skillet over medium heat and coat it with cooking spray or a small amount of olive oil. Place the wrap seam-side down onto the skillet and cook for 2-3 minutes until the exterior is golden brown and crisp.
- Flip and Cook Other Side: Carefully flip the wrap and cook the other side for an additional 2-3 minutes to ensure even crisping and heating through.
- Repeat: Cook the remaining wraps using the same method until all are crispy and golden brown.
- Serve: Slice the crunch wraps in half if desired and serve warm, perfect for a quick and flavorful meal.
Notes
- For a vegan version, use dairy-free cheese and sour cream alternatives.
- Adjust the amount of jalapeño and hot sauce to control the spice level.
- Small fajita-size tortillas are optional but help keep the wrap closed and easier to handle.
- You can add other vegetables such as corn or bell peppers to the filling for extra flavor and texture.
- Use cooking spray or a small amount of olive oil to prevent sticking and achieve a nice crispy exterior.
