Description
This Black Bean Crunch Wrap Supreme is a flavorful, crunchy, and satisfying vegetarian meal perfect for a quick weeknight dinner. Featuring a seasoned black bean filling with spices, topped with fresh vegetables, cheese, and sour cream, all wrapped in a crispy tortilla. Ideal for those looking for a hearty meatless option packed with texture and bold flavors.
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)
Wrap Assembly
- 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 to warm it up gently for sautéeing.
- Sauté Onions: Add the chopped white onions to the skillet and cook for around 3 minutes, stirring frequently, until they become translucent and fragrant.
- Add Black Beans and Spices: Mix in the finely chopped jalapeño (if using), rinsed black beans, chopped tomato, garlic powder, chili powder, paprika, cumin, salt, and hot sauce. Stir thoroughly to evenly coat the beans in the spices.
- Simmer Filling: Let the mixture cook for a few minutes on medium-low heat to allow the flavors to combine well, then remove the skillet from heat.
- Assemble the Crunch Wraps: Place a large burrito-size tortilla flat on your work surface. Spoon a generous portion of the black bean filling into the center.
- Add Toppings: Layer shredded cheese, sour cream, shredded romaine lettuce, and thin slices of avocado on top of the bean mixture. Place a tostada on top, pressing gently to hold it in place, then optionally add a small fajita-size tortilla over the tostada to help seal the wrap.
- Fold the Wrap: Carefully fold the edges of the large tortilla inward and over the central fillings to fully enclose everything and create a compact wrap.
- Cook the Crunch Wraps: Heat a clean skillet over medium heat and lightly coat with cooking spray or a bit of olive oil. Place the wrapped side seam down in the skillet.
- Brown the First Side: Cook the wrap for 2 to 3 minutes, until the tortilla becomes golden brown and crisp.
- Flip and Cook Other Side: Carefully flip the crunch wrap and cook the other side for an additional 2 to 3 minutes to crisp it evenly. Repeat this process with the remaining wraps.
- Serve: Remove wraps from the skillet, slice in half if desired, and serve warm for a delicious, crispy meal.
Notes
- You can omit jalapeño and hot sauce to reduce spiciness for kids or mild preferences.
- Use vegan cheese and sour cream alternatives to make this recipe vegan-friendly.
- If you prefer a softer texture, skip the tostada and small tortilla layers.
- Serving with salsa or guacamole on the side adds extra flavor and moisture.
- Leftover filling can be refrigerated up to 3 days or frozen for longer storage.
- Cook wraps on medium heat to avoid burning the tortilla before the cheese melts inside.
