Go Back

Black Bean Crunch Wrap

A delicious and customizable Black Bean Crunch Wrap that delivers satisfying flavors and the perfect crunch, ready in no time!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Wrap Filling
  • 1 tsp olive oil
  • ⅓ cup white onion, chopped
  • 1 jalapeño, finely chopped
  • 2 cans (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
Wrap Components
  • 6 large tortillas (burrito size)
  • 6 tostadas
  • 6 fajita-size tortillas (for wrapping)
  • ⅓ cup sour cream optional
  • 1½ cups cheese, shredded
  • 1½ cups romaine, shredded
  • ½ cup salsa optional
  • 1 avocado, sliced thin optional
  • 2 Tbsp cilantro, chopped

Method
 

Preparation
  1. Prepare all your ingredients: rinse the black beans and chop the onion, jalapeño, and tomato.
  2. In a large skillet, heat olive oil over medium heat and sauté the onions until they’re translucent.
  3. Add the black beans, chopped tomato, jalapeños, garlic powder, chili powder, paprika, cumin, salt, and hot sauce. Mix it all up!
  4. Let this delicious mixture simmer while you prep the tortillas.
Assembly
  1. To assemble, place the bean mixture onto a burrito-sized tortilla, then add cheese, sour cream, romaine lettuce, and avocado (if using). Top with a tostada.
  2. Fold the edges of the tortilla tightly over the tostada to seal it up.
Cooking
  1. Cook in a heated skillet over medium heat until both sides are golden brown.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days or frozen for up to 3 months. Reheat in a skillet for crispy goodness.