Description

This Black Bean Crunch Wrap Supreme is a delicious, meatless twist on the classic crunch wrap, featuring a flavorful black bean filling with sautéed onions, jalapeños, and spices, layered with cheese and crisp tostadas inside warm, golden tortillas. Perfect for a quick and satisfying vegetarian meal that can be customized with your favorite toppings like sour cream, salsa, or avocado.

Ingredients

Scale

Vegetables & Beans

1 tsp olive oil
⅓ cup white onion, chopped
1 jalapeño, finely chopped
2 cans (15 oz each) black beans, drained and rinsed
¾ cup tomato, chopped

Spices & Seasonings

1 tsp garlic powder

Wrap Components

6 large burrito-sized tortillas
6 tostadas
1½ cup shredded cheese
Optional: sour cream, salsa, avocado

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Instructions

Sauté Onions: Heat olive oil in a skillet over medium heat. Sauté the chopped onions until they become translucent, about 3-4 minutes, which brings out their natural sweetness and softens them for the filling.
Cook Bean Mixture: Stir in the garlic powder, finely chopped jalapeños, chopped tomatoes, and drained black beans into the skillet. Simmer the mixture for a few minutes until it is heated through and well combined, allowing the flavors to meld together.
Assemble Crunch Wrap: Lay a large burrito-sized tortilla flat. Layer a generous scoop of the black bean mixture in the center, then sprinkle shredded cheese over it. Add a dollop of sour cream if desired, and place a tostada on top to add the signature crunch.
Fold Tortilla: Carefully fold the edges of the tortilla inward to encase the filling fully, creating a secure wrap to hold all the ingredients together during cooking.
Cook Wrap: Place the folded wrap seam side down in the skillet over medium heat. Cook until the bottom is golden brown and crispy, about 3-5 minutes. Flip and cook the other side until golden brown as well, ensuring the cheese melts and the wrap is heated through.

Notes

You can easily customize this wrap by adding your favorite toppings such as salsa, avocado slices, or hot sauce for more heat.
To keep the tostada crisp, add it right before folding and cooking the wrap.
Use a non-stick skillet or lightly grease the pan to prevent sticking when browning the wraps.
For a vegan version, substitute cheese with a plant-based alternative and use dairy-free sour cream.
Leftover black bean mixture can be refrigerated for up to 3 days and used as a filling or topping for other dishes.