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–+ servings
Black bean crunch wraps on parchment on a counter with salsa.
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5 from 11 votes

Black Bean Crunch Wrap

Skip the fast food and make a nutritious, easy black bean crunch wrap supreme right at home! Ready in 20 minutes and full of real food ingredients.
Prep Time10 minutes
Cook Time10 minutes
Course: dinner, Main Course
Cuisine: Mexican
Diet: Vegetarian
Servings: 6
Author: Bailey

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

*omit jalapeño if making for kids
*don't over stuff the crunch wrap to ensure it doesn't fall apart
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet/air fryer or oven. 
 

Nutrition

Serving: 1crunch wrap | Calories: 378kcal | Carbohydrates: 31g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 983mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 8mg | Calcium: 286mg | Iron: 2mg