Description
Skip the fast food and whip up a homemade Black Bean Crunch Wrap Supreme in just 30 minutes! Packed with protein-rich black beans, fresh veggies, and a satisfying crunch, this vegetarian recipe is customizable, nutritious, and perfect for busy weeknights or family dinners.
Ingredients
Black Bean Mix:
- 1 tsp olive oil
- ⅓ cup white onion, chopped
- 1 jalapeño, finely chopped
- 2 (15 oz) cans black beans, drained and rinsed
- ¾ cup tomato, chopped
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- 2 tbsp hot sauce (optional)
Crunch Wrap:
- 6 large burrito-size flour tortillas
- 6 tostada shells
- 6 fajita-size flour tortillas
- ⅓ cup sour cream
- 1½ cups shredded cheese
- 1½ cups romaine lettuce, shredded
- ½ cup salsa (optional)
- 1 avocado, thinly sliced (optional)
- 2 tbsp cilantro, chopped
Instructions
Prepare the Black Bean Mix:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and jalapeño for 3 minutes until softened.
- Add black beans, tomatoes, and seasonings (garlic powder, chili powder, paprika, cumin, salt, and optional hot sauce).
- Simmer briefly, then remove from heat.
Assemble the Crunch Wraps:
- Lay a burrito-size tortilla on a flat surface.
- Layer with black bean mix, cheese, sour cream, lettuce, avocado, and salsa.
- Top with a tostada shell, then place a fajita-size tortilla over it.
- Fold the edges of the large tortilla over to seal.
Cook the Crunch Wraps:
- Heat a skillet over medium heat and lightly oil it.
- Cook wraps seam-side down for 2-3 minutes until golden and sealed.
- Flip and cook the other side for another 2-3 minutes.
Notes
- Substitute black beans with pinto or refried beans for variation.
- Make vegan by using dairy-free cheese and sour cream.
- To prevent sogginess, simmer the black bean mix to remove excess liquid.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
