Why Make This Recipe
The Black Bean Crunch Wrap is a delightful and satisfying meal that brings together fresh ingredients and bold flavors. It’s not only tasty, but it’s also easy to prepare and ideal for busy weeknights or casual gatherings. This wrap lets you enjoy a wholesome meal that is packed with beans, veggies, and cheese all wrapped up in a crunchy tortilla. Plus, it can be customized to suit your taste.
How to Make Black Bean Crunch Wrap
Ingredients:
- 1 tsp olive oil
- 1/3 cup white onion, chopped
- 1 jalapeño, finely chopped (optional)
- 2 (15 oz) cans black beans, drained and rinsed
- 3/4 cup tomato, chopped
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 2 Tbsp hot sauce
- 6 large tortillas (burrito size)
- 6 tostadas
- 6 small tortillas (fajita size) to close the wrap
- 1/3 cup sour cream
- 1 1/2 cup cheese, shredded
- 1 1/2 cup romaine, shredded
- 1/2 cup salsa, optional
- 1 avocado, sliced thin, optional
- 2 Tbsp cilantro, chopped
Directions:
- Prepare and gather your ingredients. Rinse and drain the black beans, and chop the vegetables.
- In a large skillet, add the olive oil and the chopped onions. Sauté the onions for about 3 minutes.
- Add the garlic powder, chili powder, paprika, cumin, salt, chopped tomatoes, black beans, finely chopped jalapeño, and hot sauce. Mix well and let the mixture simmer for a few minutes. Turn off the heat.
- Start preparing the crunch wrap. Lay one large burrito-size tortilla on a clean cutting board.
- Add a scoop of the black bean mixture, followed by some shredded cheese, a dollop of sour cream, shredded romaine lettuce, and if desired, sliced avocado.
- Place one tostada on top of the filling and gently press it down.
- Layer the small fajita tortilla over it, and fold the edges of the large tortilla over the tostada to enclose everything.
- Heat a clean pan over medium heat. Lightly spray it with oil. Place the folded edge of the crunch wrap down in the pan to seal it closed.
- Cook for about 2-3 minutes until the bottom is browned. Carefully flip it over and cook the other side for another 3 minutes or until it is toasted and golden brown.
- Repeat steps 4-9 until all crunch wraps are prepared. Top with optional toppings and enjoy.
How to Serve Black Bean Crunch Wrap
Serve these delicious crunch wraps hot. You can add extra toppings such as salsa, sliced avocado, or fresh cilantro on top. Pair them with a side of your favorite chips or a simple salad for a complete meal.
How to Store Black Bean Crunch Wrap
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy another bite, reheat them in a skillet, air fryer, or oven to keep them crispy.
Tips to Make Black Bean Crunch Wrap
- If you’re making this wrap for kids, consider omitting the jalapeño for a milder flavor.
- Be careful not to overstuff the crunch wraps to prevent them from falling apart.
- Use non-stick spray or a little more olive oil for a nicer crisp on the outside.
Variation
You can easily customize this recipe by adding other ingredients like grilled chicken, different types of beans, or even sautéed bell peppers and corn.
FAQs
1. Can I freeze the Black Bean Crunch Wraps?
Yes, you can freeze the assembled but uncooked crunch wraps. Wrap them tightly in foil or plastic wrap and store them in the freezer. Cook them straight from frozen!
2. What if I don’t have tostadas?
If you don’t have tostadas, you can use extra layers of tortillas instead. Just ensure to adjust the filling so it’s not too bulky.
3. Can I make these vegetarian or vegan?
Absolutely! This recipe is already vegetarian. To make it vegan, simply use a dairy-free cheese and skip the sour cream or replace it with a vegan alternative.
Black Bean Crunch Wrap
Ingredients
Method
- Prepare and gather your ingredients. Rinse and drain the black beans, and chop the vegetables.
- In a large skillet, add the olive oil and the chopped onions. Sauté the onions for about 3 minutes.
- Add the garlic powder, chili powder, paprika, cumin, salt, chopped tomatoes, black beans, finely chopped jalapeño, and hot sauce. Mix well and let the mixture simmer for a few minutes. Turn off the heat.
- Start preparing the crunch wrap. Lay one large burrito-size tortilla on a clean cutting board.
- Add a scoop of the black bean mixture, followed by some shredded cheese, a dollop of sour cream, shredded romaine lettuce, and if desired, sliced avocado.
- Place one tostada on top of the filling and gently press it down.
- Layer the small fajita tortilla over it, and fold the edges of the large tortilla over the tostada to enclose everything.
- Heat a clean pan over medium heat. Lightly spray it with oil. Place the folded edge of the crunch wrap down in the pan to seal it closed.
- Cook for about 2-3 minutes until the bottom is browned. Carefully flip it over and cook the other side for another 3 minutes or until it is toasted and golden brown.
- Repeat steps 4-7 until all crunch wraps are prepared. Top with optional toppings and enjoy.
