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Ashton Wheeler- The Haunted Foodie

Vegetarian Crunchwrap Supreme

A vegetarian copycat recipe for the well-known crunchwrap supreme. Easy to personalize!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Main Course, Snack
Cuisine: Mexican
Ingredients Method

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

Method
 

To Prepare the Black Beans:
  1. Start out by dicing the onion and mincing the garlic.
  2. Heat a sauté pan over medium heat. Add the olive oil to the pan when warm.
  3. 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:
  1. Start with a large flour tortilla. In the center of the tortilla, add the black bean mixture and top with queso.
  2. Lay a tostada shell on top and spread sour cream on the shell.
  3. Top with lettuce, tomatoes and cheese.
  4. 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.
  5. Fold the large tortilla into the center. Repeat until the tortilla is sealed.
  6. Place seam down onto a hot pan or griddle and cook 2-3 minutes per side.
  7. Slice (or don't) and enjoy!