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Skip the fast food and make a nutritious, easy, black bean crunch wrap supreme right at home! Ready in 30 minutes and full of real food ingredients.
Table of Contents
Why Make This Black Bean Crunch Wrap Supreme
Have you made a crunch wrap at home yet? Well, it’s way easier than you might think so grab the ingredients needed and that you enjoy and skip the fast food. This crunch wrap is made with nutritious ingredients and is completely vegetarian. You get to control what goes in it!
You can control the level of spice, how stuffed it is and you can customize it to your liking. If you love Mexican inspired dishes, try my Sheet Pan Steak And Shrimp Fajitas.
Ingredients Needed
Tortillas. You will need extra large tortillas and tostadas first and foremost. If you can only find burrito sized tortillas, grab a pack of small/fajita size tortillas as well to help close up the crunch wrap.
Tostadas. These are found with all the other tortillas typically, they are crispy and flat. This is what gives the crunch wrap it’s “crunch”.
Black Beans. Canned black beans are my go-to. They are quick and full of flavor. I always grab the can with the least amount of ingredients.
Tomato. I use a beefsteak tomato for this recipe. The moisture in the tomato helps bring everything together.
Seasonings. Garlic powder, salt, cumin, salt, cayenne pepper, chili powder.
Hot Sauce. I use Cholula hot sauce. You can use Tapito or any hot sauce you prefer.
All other ingredients and measurements can be found below in the recipe card.
Recipe Variations
Black Beans. Pinto beans would be a great substitute.
Cheese. Make this dairy free/vegan by using dairy free cheese and sour cream alternatives.
Hot Sauce. You can use any brand of hot sauce you enjoy. You can also go without it if you need a more mild flavor.
Steps To Make This Recipe
Step One. Prepare and gather ingredients. Rinse and drain the canned beans, chop the veggies. In a large skillet, add oil and onions. Let the onions sauté for about 3 minutes, add in seasoning, tomato, jalapeños, black beans, seasoning and hot sauce.
Step Two. Let the bean mix simmer together and turn the heat off. Next prepare the crunch wrap portion.
Step Three – Step Eight. Start with laying the large burrito size tortilla on a cutting board. Add a scoop of black bean mixture, cheese, sour cream, lettuce, avocado then add the tostada. Carefully push it down to ensure its in place. Layer the small fajita tortilla over it and begin to fold the excess burrito in all around the tostada.
Step Nine. Grab a clean pan, I like to place an empty bowl or plate over the folded crunch wrap while I heat the clean pan. Sprit it with oil, add the black bean crunch wrap supreme to the pan with the folded side down first. This will seal it closed.
Step Ten. Let the wrap cook for about 2-3 minutes on medium heat until the bottoms are browned and it’s sealed up. Flip the crunch wrap and toast the other side for another 3 minutes or until it’s browned.
Repeat the above until you have all your crunch wraps made. Top with optional toppings and enjoy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet/air fryer or oven.
Recipe FAQs
Yes! You can use pinto beans if you’d like in place of the black beans.
Yes, build the crunch wrap to your own liking. Some people will put the beans down and then the tostada but I like to add the crunchy tostada towards the end to avoid it getting broken and squished.
Make these vegan by using a plant based sour cream and cheese or omitting them.
Just skip the sour cream, cheese and maybe the avocado to cut some calories. Enjoy!
Recipe Tips
Don’t over stuff the wraps, this can cause them to break and be overly messy.
Let the crunch wrap cool for a minute or two before slicing and enjoying.
Add an extra layer of tostada for a better crunch if you want!
Add the cheese close to the top or bottom of the wrap to ensure it melts properly (it will be closer to the surface and heat.
Recipe Pairings
Pair these black bean crunch wraps with my Avocado Corn Salad, Grilled Zucchini Salad or Crispy Homemade Fries! These are great on their own but I am a big sucker for sides.
Other Easy Mexican Inspired Meals To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Black Bean Crunch Wrap
Equipment
- large skillet or frying pan
Ingredients
Black Bean Mix
- 1 tsp olive oil
- ⅓ cup white onion, chopped
- 1 jalapeño, finely chopped
- 2 15 oz 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
Crunch Wrap
- 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 and gather ingredients. Rinse and drain the canned beans, chop the veggies. In a large skillet, add oil and onions. Let the onions sauté for about 3 minutes, add in seasoning, tomato, black beans, jalapeños, and hot sauce.
- Let the bean mix simmer together and turn the heat off. Next prepare the crunch wrap.
- Start with laying the large burrito size tortilla on a cutting board. Add a scoop of black bean mixture, cheese, sour cream, lettuce, avocado then add the tostada on top. Carefully push it down to ensure it’s in place. Layer the small fajita tortilla over it and begin to fold the excess burrito in all around the tostada.
- Grab a clean pan, I like to place an empty bowl or plate over the folded crunch wrap while I heat the clean pan. Sprit it with oil, add the black bean crunch wrap supreme to the pan with the folded side down first. This will seal it closed.
- Let the crunch wrap cook for about 2-3 minutes on medium heat until the bottoms are browned and it's sealed up. Flip the crunch wrap and toast the other side for another 3 minutes or until it's browned.
- Repeat the above until you have all your crunch wraps made. Top with optional toppings and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my gosh, these were delightfully good I was not expecting them to be so tasty. I added ground beef as you suggested really filling and made enough for the week.
Never going to Taco Bell again. These were just like the Taco Bell ones. Only you could tell they were healthier and much more hearty.
I used to eat Crunchwraps on the regular. My waste line could prove it. I have since become more conscious about what I put in my body. This gives me nostalgia and is more nutritious. Overall great!
Delicious. Will make again and again.
Thanks for the recipe! Delicious, quick/easy, and very fun. Is there a trick to making sure the tostada stays crunchy? Mine ended up soggy I guess since I couldn’t detect its texture when I took a bite.
Hi Jen! So sorry about the soggy tostada in the center, I highly recommend layering it exactly how I did in the recipe, keep all wet ingredients closer to the center – this should really help with the crunch. xoxo
I just made this tonight, but left out a few things due to my son’s “picky-ness”. Used the black beans, added tomatoes, green onions, garlic powder, salt, a little bit of salsa while heating up the beans. Added more salsa when putting the crunchwrap together, romaine lettuce, cheese, sour cream. It was really, really good! Thank you for sharing your recipes!
Thank you so much for the feedback I appreciate it greatly!
Quick and easy and very tasty. Will definitely add this to the rotation 🙂