Directions 20 steps | 85 Minutes
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.)
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.
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.
Cook until softened. Add the minced garlic cloves and cook until fragrant, less than 1 minute.
Add the drained beans, chili powder, cumin and smoked paprika. Cook until the beans are heated through.
Season with salt and pepper. Add the cilantro and toss until evenly combined. Set aside.
Prepare the queso. In a bowl, toss the shredded Monterey Jack and cheddar cheese with the cornstarch until evenly coated. Set aside.
In a medium pot over medium heat, melt the butter. Add the chopped onion and jalapeño. Cook until softened, about 3-4 minutes.
Add the garlic and cook until fragrant, less than 1 minute.
Stir in the evaporated milk.
Once the mixture simmers, add the shredded cheese. Stir until the cheese melts and becomes a silky sauce.
Stir in the red salsa. Thin the mixture with milk, if needed. Season with salt and pepper. Set aside.
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.
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.
Top with pickled jalapeños and a dollop of sour cream.
Add the diced tomatoes, shredded romaine lettuce, and sliced avocados. Top with the crispy corn tortilla.
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.
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.
Flip and cook the other side until golden brown. Repeat with the remaining tortillas.
Serve hot and enjoy!
- 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.