Ingredients

1 tsp olive oil

⅓ cup white onion, chopped

1 jalapeño, finely chopped

2 (15 oz) cans 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

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

Step 1: Prepare and gather all ingredients. Rinse and drain the canned beans, and chop the onion, jalapeño, tomato, and cilantro.

Step 2: In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 3 minutes until softened. Stir in garlic powder, chili powder, paprika, cumin, and salt.

Step 3: Add the chopped tomato, black beans, jalapeño, and hot sauce to the skillet. Let the mixture simmer together for a few minutes, then remove from heat.

Step 4: Lay one large burrito-size tortilla flat on a clean surface. Spoon a generous portion of the black bean mixture into the center. Layer with shredded cheese, a dollop of sour cream, shredded romaine, and sliced avocado if using.

Step 5: Place a tostada on top of the layered fillings, pressing down gently to keep it in place. Cover with a fajita-size tortilla, then carefully fold the edges of the large tortilla inward to encase the tostada and fillings securely.

Step 6: Heat a clean pan over medium heat and lightly spray or brush with oil. Place the folded crunch wrap in the pan with the folded side down to seal it.

Step 7: Cook for 2-3 minutes until the bottom is golden brown and sealed. Flip the crunch wrap and cook the other side for another 3 minutes until browned and crisp.

Step 8: Repeat the process with remaining ingredients to make all crunch wraps. Serve topped with salsa and chopped cilantro if desired.

Tips & Variations

For extra protein, add cooked ground meat or tofu to the bean mixture.

Swap out the black beans for pinto or kidney beans for a different flavor.

Add some diced bell peppers or corn to the filling for extra texture and sweetness.

Use Greek yogurt in place of sour cream for a tangier, healthier option.

If you prefer less spice, reduce or omit the jalapeño and hot sauce.

FAQs

Can I make these vegan?

Yes, simply omit the cheese and sour cream or use plant-based alternatives to keep it vegan-friendly.

Can I prepare the filling ahead of time?

Absolutely. The black bean mixture can be made a day in advance and stored in the fridge. Assemble the crunch wraps just before cooking to keep the tortillas crisp.