Name: Black Bean Crunchwrap Supreme
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 small yellow corn tortillas, about 4 inches in diameter; 2 tbsp avocado or olive oil; salt, to taste; 1 tbsp avocado or olive oil; 1/2 cup(s) onion, diced; 1 finely chopped jalapeño, seeds and membranes removed; 2 garlic cloves, minced; 1 15 oz can of black beans, rinsed and drained; 1/2 tsp chili powder; 1/4 tsp cumin; 1/4 tsp smoked paprika; salt and pepper, to taste; 2 tbsp finely chopped fresh cilantro; 1 cup(s) freshly shredded Monterey Jack cheese; 1 cup(s) freshly shredded sharp cheddar cheese; 1 tbsp cornstarch; 1 tbsp butter; 1/4 cup(s) white or yellow onion, finely chopped; 1 finely chopped jalapeño, seeds and membranes removed; 1 plump garlic clove, minced; 1 13 oz can full-fat evaporated milk; 2 tbsp red salsa; 2 tbsp whole milk, if needed; salt and pepper, to taste; 1 batch of crunch tortillas, see above; 1 batch of black bean filling, see above; 1 batch of easy queso, see above; 6 large flour tortillas, about 10 inches in diameter; 6 small flour tortillas, about 4 inches in diameter, see notes 2; 1/2 cup(s) reduced fat sour cream

Ingredients

Servings:

For the Crunchy Tortillas

small yellow corn tortillas, about 4 inches in diameter

2 tbsp

avocado or olive oil

salt, to taste

For the Black Bean Filling

1 tbsp

avocado or olive oil

1/2 cup(s)

onion, diced

finely chopped jalapeño, seeds and membranes removed

garlic cloves, minced

15 oz can of black beans, rinsed and drained

1/2 tsp

chili powder

1/4 tsp

cumin

1/4 tsp

smoked paprika

salt and pepper, to taste

2 tbsp

finely chopped fresh cilantro

For the Easy Queso

1 cup(s)

freshly shredded Monterey Jack cheese

1 cup(s)

freshly shredded sharp cheddar cheese

1 tbsp

cornstarch

1 tbsp

butter

1/4 cup(s)

white or yellow onion, finely chopped

finely chopped jalapeño, seeds and membranes removed

plump garlic clove, minced

13 oz can full-fat evaporated milk

2 tbsp

red salsa

2 tbsp

whole milk, if needed

salt and pepper, to taste

For the Black Bean Crunchwrap Supreme

batch of crunch tortillas, see above

batch of black bean filling, see above

batch of easy queso, see above

large flour tortillas, about 10 inches in diameter

small flour tortillas, about 4 inches in diameter, see notes 2

1/2 cup(s)

reduced fat sour cream

pickled jalapeños, optional

2 cup(s)

diced tomatoes, seeded

2 cup(s)

shredded romaine lettuce

ripe avocados, sliced

Directions 20 steps | 85 Minutes

Step 1

Prepare the crunchy tortillas. Preheat the oven to 400°F and line a sheet pan with parchment paper. Place the tortillas on the sheet pan and brush both sides of the tortillas with the avocado (or olive) oil. (See notes 1.)

Black Bean Crunchwrap Supreme Recipe: Prepare the crunchy tortillas.

Step 2

Bake the tortillas for 6-7 minutes. Flip the tortillas and bake for another 2-4 minutes or until golden and crispy. Lightly season with salt. Set aside.

Black Bean Crunchwrap Supreme Recipe: Bake the tortillas for 6-7 minutes.

Step 3

Prepare the black bean filling. In a saucepan over medium heat, heat the avocado (or olive) oil. Once the oil is hot add the diced onion and jalapeño.

Black Bean Crunchwrap Supreme Recipe: Prepare the black bean filling.

Step 4

Cook until softened. Add the minced garlic cloves and cook until fragrant, less than 1 minute.

Black Bean Crunchwrap Supreme Recipe: Cook until softened.

Step 5

Add the drained beans, chili powder, cumin and smoked paprika. Cook until the beans are heated through.

Black Bean Crunchwrap Supreme Recipe: Add the drained beans, chili powder, cumin and smoked paprika.

Step 6

Season with salt and pepper. Add the cilantro and toss until evenly combined. Set aside.

Black Bean Crunchwrap Supreme Recipe: Season with salt and pepper.

Step 7

Prepare the queso. In a bowl, toss the shredded Monterey Jack and cheddar cheese with the cornstarch until evenly coated. Set aside.

Black Bean Crunchwrap Supreme Recipe: Prepare the queso.

Step 8

In a medium pot over medium heat, melt the butter. Add the chopped onion and jalapeño. Cook until softened, about 3-4 minutes.

Black Bean Crunchwrap Supreme Recipe: In a medium pot over medium heat, melt the butter.

Step 9

Add the garlic and cook until fragrant, less than 1 minute.

Step 10

Stir in the evaporated milk.

Step 11

Once the mixture simmers, add the shredded cheese. Stir until the cheese melts and becomes a silky sauce.

Black Bean Crunchwrap Supreme Recipe: Once the mixture simmers, add the shredded cheese.

Step 12

Stir in the red salsa. Thin the mixture with milk, if needed. Season with salt and pepper. Set aside.

Black Bean Crunchwrap Supreme Recipe: Stir in the red salsa.

Step 13

Warm the flour tortillas by placing them on a microwave-safe plate topped with a few drops of water. Cover with another microwave-safe plate and microwave for 15 seconds until soft and pliable.

Black Bean Crunchwrap Supreme Recipe: Warm the flour tortillas by placing them on a microwave-safe plate topped with a few drops of water.

Step 14

Assemble the black bean crunchwrap supreme. Place the large flour tortilla on a flat surface. Add a layer of the black bean filling and a few tablespoons of the queso.

Black Bean Crunchwrap Supreme Recipe: Assemble the black bean crunchwrap supreme.

Step 15

Top with pickled jalapeños and a dollop of sour cream.

Step 16

Add the diced tomatoes, shredded romaine lettuce, and sliced avocados. Top with the crispy corn tortilla.

Black Bean Crunchwrap Supreme Recipe: Add the diced tomatoes, shredded romaine lettuce, and sliced avocados.

Step 17

Place the small flour tortilla over the corn tortilla. Fold the excess large flour tortilla over the small flour tortilla, encasing all of the ingredients.

Black Bean Crunchwrap Supreme Recipe: Place the small flour tortilla over the corn tortilla.

Step 18

Heat a nonstick pan over medium high heat and place the wraps with the folded side down first. Cook until golden brown and the folded seams are sealed, about 2 minutes.

Black Bean Crunchwrap Supreme Recipe: Heat a nonstick pan over medium high heat and place the wraps with the folded side down first.

Step 19

Flip and cook the other side until golden brown. Repeat with the remaining tortillas.

Black Bean Crunchwrap Supreme Recipe: Flip and cook the other side until golden brown.

Step 20

Serve hot and enjoy!

Notes:

You may be able to find crispy tostadas in grocery stores that can be substituted for crunchy tortillas. However, the crunchy tortillas are baked rather than fried and are a healthier alternative.
If you cannot find small flour tortillas, you can cut the larger flour tortillas into smaller rounds instead.

Nutrition Per Serving

View All

CALORIES

942

FAT

50.2 g

PROTEIN

33.6 g

CARBS

95.1 g