Description
This Black Bean Crunch Wrap is a delicious and satisfying vegetarian dish combining seasoned black beans, fresh veggies, melted cheese, and a crunchy tostada all wrapped inside tortillas. Perfect for a quick weeknight meal or a crowd-pleasing party snack, it offers a balanced blend of textures and bold Southwestern flavors.
Ingredients
Scale
Bean Mixture
- 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
Wrap Components
- 6 large tortillas (burrito size)
- 6 tostadas
- 6 fajita size tortillas (to close the wrap)
- ⅓ cup sour cream
- 1½ cup cheese, shredded
- 1½ cup romaine, shredded
- ½ cup salsa (optional)
- 1 avocado, sliced thin (optional)
- 2 Tbsp cilantro, chopped
Instructions
- Prepare Ingredients: Rinse and drain the black beans thoroughly. Chop the white onion, jalapeño, and tomato. Set all ingredients aside in preparation for cooking.
- Sauté Vegetables and Beans: Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 3 minutes until translucent. Add garlic powder, chili powder, paprika, cumin, and salt, stirring well. Mix in chopped tomato, black beans, jalapeños, and hot sauce. Let the mixture simmer for 5 minutes to allow the flavors to meld, then turn off the heat.
- Assemble Crunch Wrap: Lay one large burrito-sized tortilla flat on a cutting board. Spoon a generous scoop of the black bean mixture onto the center. Sprinkle shredded cheese over the beans, then add a dollop of sour cream and shredded romaine lettuce. Layer avocado slices on top if using, then place one tostada directly on top of the fillings. Press down gently to secure the tostada inside.
- Fold and Seal: Place a fajita-sized tortilla on top of the tostada. Fold the edges of the large tortilla inward, wrapping around the fajita tortilla and tostada to enclose the fillings completely, similar to folding a traditional crunch wrap.
- Cook the Crunch Wrap: Heat a clean skillet over medium heat and lightly spray or brush with oil. Place the crunch wrap in the skillet with the folded side down to seal it. Use a plate or bowl to apply gentle pressure on top while it cooks. Cook for about 2-3 minutes, or until the bottom is golden brown and sealed. Carefully flip and cook the other side for 3 minutes until equally browned and warm through.
- Repeat & Serve: Repeat the assembly and cooking steps with the remaining tortillas and fillings. Serve the crunch wraps hot, topped with optional salsa and chopped cilantro for extra flavor and freshness.
Notes
- Use gluten-free tortillas and confirm hot sauce ingredients to make this gluten-free.
- For a vegan version, substitute sour cream with vegan sour cream and use plant-based cheese.
- The jalapeño can be adjusted or omitted for less heat.
- Storing assembled but uncooked wraps in the fridge for a few hours is possible, but cook immediately for best texture.
- Leftover black bean mixture can be refrigerated up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Sautéing, Grilling/Pan-frying
- Cuisine: Southwestern, Mexican-inspired
Nutrition
- Serving Size: 1 crunch wrap
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: black bean crunch wrap, vegetarian crunch wrap, black bean wrap, easy Mexican recipe, vegetarian Mexican, crunch wrap supreme, meatless wrap
