Description
A delicious and satisfying Black Bean Crunch Wrap Supreme recipe featuring seasoned black beans, fresh veggies, melted cheese, and crispy tostadas all wrapped in a warm tortilla. Perfect for a quick and flavorful meal that combines creamy, crunchy, and spicy elements.
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)
Assembly
- 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 1 teaspoon olive oil in a large skillet over medium heat. Sauté the chopped white onion for about 3 minutes until translucent.
- Cook the Beans Mixture: Add finely chopped jalapeño (if using), drained black beans, chopped tomato, garlic powder, chili powder, paprika, cumin, salt, and hot sauce to the skillet. Stir everything well, then simmer for a few minutes to blend the flavors. Remove from heat.
- Assemble the Crunch Wraps: Lay one large burrito-size tortilla flat on your workspace. Place a generous scoop of the black bean mixture in the center. Top with shredded cheese, a dollop of sour cream, shredded lettuce, and thin slices of avocado if desired.
- Add the Crunch: Place one tostada gently on top of the layered fillings. Optionally, add a small fajita-size tortilla on top of the tostada to help seal the wrap.
- Fold the Wrap: Carefully fold the edges of the large tortilla inward, overlapping them over the center to enclose all the fillings securely.
- Cook the Crunch Wraps: Heat a clean skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil. Place the folded wrap seam-side down in the skillet. Cook for 2-3 minutes until the bottom is golden brown and crispy.
- Flip and Finish Cooking: Flip the wrap and cook the other side for another 2-3 minutes, ensuring it is heated through and crispy on both sides. Repeat with remaining wraps.
- Serve: Cut the wraps in half if desired and serve warm immediately for a satisfying crunchy and melty meal.
Notes
- You can omit jalapeño for a milder version.
- Use vegan cheese and sour cream alternatives to make this recipe vegan.
- Small fajita tortillas help seal the wrap, but you can skip them if unavailable.
- Cooking spray or olive oil prevents the wrap from sticking and ensures crispiness.
- Leftover filling can be stored refrigerated for up to 3 days.
