Skip the fast food and whip up a delicious, nutritious Black Bean Crunch Wrap Supreme in the comfort of your own kitchen! This vegetarian recipe is loaded with seasoned black beans, fresh vegetables, and crispy tostadas, all wrapped in a warm tortilla and ready in just 30 minutes. Perfect for weeknight dinners or a fun meal prep option, this homemade version of a fast-food favorite is both healthier and tastier.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
- Versatile: Customize it with your favorite toppings or make it vegan with simple swaps.
- Nutritious: Packed with fiber-rich black beans, fresh veggies, and wholesome ingredients.
- Family-Friendly: A meal everyone will enjoy, with the option to adjust the spice level to suit your taste.
- Crispy and Satisfying: The tostada layer adds a delightful crunch to every bite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 teaspoon olive oil
- ⅓ cup white onion, chopped
- 1 jalapeño, finely chopped (optional)
- 2 (15-ounce) cans black beans, drained and rinsed
- ¾ cup tomato, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- 2 tablespoons hot sauce (optional)
- 6 large burrito-size tortillas
- 6 tostadas
- 6 small fajita-size tortillas (optional, to close the wrap)
- ⅓ cup sour cream (or vegan alternative)
- 1½ cups shredded cheese (or vegan alternative)
- 1½ cups romaine lettuce, shredded
- 1 avocado, sliced thin (optional)
- Cooking spray or additional olive oil for cooking
Directions
Prepare the Filling
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onions for about 3 minutes until translucent.
- Add jalapeño (if using), black beans, chopped tomato, garlic powder, chili powder, paprika, cumin, salt, and hot sauce (if using).
- Stir well and let the mixture simmer for a few minutes. Remove from heat.
Assemble the Crunch Wraps
- Lay a large burrito-size tortilla on a flat surface.
- Place a scoop of the black bean mixture in the center.
- Add shredded cheese, sour cream, lettuce, and avocado slices on top of the bean mixture.
- Place a tostada on top of the fillings, pressing down gently.
- If using, place a small fajita-size tortilla over the tostada.
- Fold the edges of the large tortilla up and over the center, creating pleats to fully enclose the fillings.
Cook the Crunch Wraps
- Heat a clean skillet over medium heat and lightly coat with cooking spray or olive oil.
- Place the assembled crunch wrap seam-side down onto the skillet.
- Cook for 2-3 minutes until the bottom is golden brown and sealed.
- Carefully flip and cook the other side for an additional 2-3 minutes until golden brown.
- Repeat with remaining crunch wraps.
Serve
Slice in half if desired and serve warm.
Servings and Timing
- Servings: 6 wraps
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Make it Vegan: Use vegan cheese and sour cream.
- Add Protein: Include cooked ground turkey, chicken, or tofu for extra protein.
- Spicy Kick: Add more jalapeños or a drizzle of sriracha.
- Gluten-Free Option: Use gluten-free tortillas and tostadas.
- Swap the Beans: Try refried beans or pinto beans for a different flavor.
Storage/Reheating
- Storage: Store leftover crunch wraps in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best results, reheat in a skillet, air fryer, or oven until warmed through and crispy. Avoid microwaving as it may make the wrap soggy.
FAQs
1. Can I make these ahead of time?
Yes, you can assemble the wraps ahead of time and cook them just before serving for the best texture.
2. What can I use instead of black beans?
You can use pinto beans, refried beans, or even lentils as a substitute.
3. How can I keep the wraps from falling apart?
Make sure to pleat the edges tightly when folding the tortilla and cook seam-side down first to seal it.
4. Can I freeze these crunch wraps?
It’s best to freeze them before cooking. Wrap each one in foil, then store them in a freezer-safe bag for up to 2 months. Cook from frozen or thaw in the fridge overnight.
5. What’s a good side dish for these wraps?
Serve with a side of guacamole, salsa, or a simple salad.
6. Can I use store-bought taco seasoning?
Absolutely! Replace the spices with 1-2 tablespoons of taco seasoning for convenience.
7. Are tostadas necessary?
The tostadas add the crunch, but you can replace them with thick tortilla chips if needed.
8. How do I make these wraps spicier?
Add more jalapeños, a spicy salsa, or a drizzle of hot sauce to the filling.
9. What’s the best tortilla size for crunch wraps?
Use burrito-size tortillas to fully enclose the filling, and fajita-size tortillas if needed to close the wrap.
10. Can I air fry the crunch wraps instead of pan-frying?
Yes, preheat your air fryer to 375°F and cook the wraps for about 6-8 minutes, flipping halfway through.
Conclusion
This Black Bean Crunch Wrap Supreme is a homemade twist on a fast-food classic, delivering all the flavors and textures you love with a healthy, vegetarian upgrade. Perfect for meal prep, family dinners, or a quick lunch, this recipe is sure to become a staple in your rotation. Try it out and enjoy a crispy, flavorful wrap packed with wholesome ingredients!
Black Bean Crunch Wrap Supreme
- Total Time: 30 minutes
- Yield: 6 wraps
- Diet: Vegetarian
Description
Skip the fast food and enjoy a healthier, homemade Black Bean Crunch Wrap Supreme! This vegetarian recipe features seasoned black beans, fresh veggies, and crispy tostadas wrapped in a warm tortilla. Ready in just 30 minutes, it's perfect for weeknight dinners, meal prep, or a satisfying family meal. Customize it with vegan swaps or spicy additions for extra versatility.
Ingredients
- 1 teaspoon olive oil
- ⅓ cup white onion, chopped
- 1 jalapeño, finely chopped (optional)
- 2 (15-ounce) cans black beans, drained and rinsed
- ¾ cup tomato, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- 2 tablespoons hot sauce (optional)
- 6 large burrito-size tortillas
- 6 tostadas
- 6 small fajita-size tortillas (optional, to close the wrap)
- ⅓ cup sour cream (or vegan alternative)
- 1½ cups shredded cheese (or vegan alternative)
- 1½ cups romaine lettuce, shredded
- 1 avocado, sliced thin (optional)
- Cooking spray or additional olive oil for cooking
Instructions
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions for 3 minutes until translucent.
- Add jalapeño (if using), black beans, tomato, garlic powder, chili powder, paprika, cumin, salt, and hot sauce.
- Stir well, simmer for a few minutes, and remove from heat.
- Assemble the Crunch Wraps:
- Lay a burrito-size tortilla flat.
- Place a scoop of black bean mixture in the center.
- Top with cheese, sour cream, lettuce, and avocado slices.
- Add a tostada, pressing gently, and optionally a small tortilla on top.
- Fold the edges of the large tortilla up and over the center to enclose the fillings.
- Cook the Crunch Wraps:
- Heat a clean skillet over medium heat, coating with cooking spray or olive oil.
- Place the wrap seam-side down, cooking for 2-3 minutes until golden brown.
- Flip and cook the other side for 2-3 minutes. Repeat with remaining wraps.
- Serve:
- Slice in half if desired and serve warm.
Notes
- To make it vegan, substitute cheese and sour cream with vegan alternatives.
- Adjust spice level by adding more jalapeños or hot sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or air fryer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
