Vegetarian Crunchwrap Supreme
A vegetarian copycat recipe for the well-known crunchwrap supreme. Easy to personalize!
Servings: 6 Servings
Ingredients
- 1 Can Black Beans drained and rinsed
- 1/2 Cup Onion diced
- 3 Cloves Garlic minced
- 7 Tortillas large, burrito size
- 6 Tostada Shells
- 1/2 Cup Lettuce shredded
- 1/2 Cup Tomatoes diced
- 1/2 Cup Sour Cream
- 1 Cup Queso homemade or store bought; see notes for recipe
- 1 TBSP Taco Seasoning homemade or store bought
- 1 TBSP Olive Oil
Instructions
To Prepare the Black Beans:
- Start out by dicing the onion and mincing the garlic.
- Heat a sauté pan over medium heat. Add the olive oil to the pan when warm.
- Add the onions and sauté for 2-3 minutes. Add the black beans, garlic, taco seasoning and cook for another few minutes until heated through.
To Assemble the Crunchwraps:
- Start with a large flour tortilla. In the center of the tortilla, add the black bean mixture and top with queso.
- Lay a tostada shell on top and spread sour cream on the shell.
- Top with lettuce, tomatoes and cheese.
- Using a spare tortilla, cut a small circle out and lay on top of the mixture. For this I like to use a mason jar lid, push down and turn and you should have a perfect circle.
- Fold the large tortilla into the center. Repeat until the tortilla is sealed.
- Place seam down onto a hot pan or griddle and cook 2-3 minutes per side.
- Slice (or don't) and enjoy!