Vegetarian Crunch Wrap

I always include black beans, which provide a nice protein boost when paired with the refried beans. I also like slices of sweet potato (precooked) and fresh spinach—put all this together and this is practically a superfood!!!

You can use whatever ingredients you like in your crunch wrap layers, just make sure they are precooked when appropriate.

How to make a Vegetarian Crunch Wrap

First, you will need an extra-large soft flour tortilla—this would be the “extra grande” size, which are about 12 inches in diameter. To start, spread a thin layer of refried beans on the tortilla, but not to the very edge; leave at least one inch uncovered.

Then layer a flat tostada shell (six inches in diameter) on top of the beans. (In the picture, you’ll see that I sprinkled a little cheese on top of the refried beans. That is purely optional; I was just in the mood for that today.)

Next, layer the black beans. To make them more manageable, I suggest putting half a cup of beans in a small bowl and mashing them slightly with a fork. This helps to keep them from rolling all over the place.

Then, layer all the veggies you want—in my case, it’s a slice of tomato, spinach and slices of precooked sweet potato. (Sometimes I sprinkle some chili powder on the sweet potato for a little more punch.)

After you’ve included all your veggies, add a liberal amount of shredded cheese and you are ready to start wrapping!

Wrapping the crunch wrap

When starting to wrap, you will be folding the large tortilla up onto the top of your ingredients. The flat tostada shell is the base, so the tortilla should be folded at the edge of the shell. The trick to this is to make small folds. The first time I tried this, I wanted to start my second fold right at the edge of where the first fold ended, but I’ve found that it works out WAY better if you try for overlapping folds.

All Wrapped!

Cook the crunch wrap

Once you have this folded into a nice neat wrap all the way around, you need to fry it in a pan. Heat the pan to a medium heat with one to two tablespoons of a neutral oil. (I’ve used canola oil and grapeseed oil with success). Place the wrap in the pan wrapped side down to start. It will take about two to three minutes to brown. Lift the edge of the wrap carefully to check. When it looks golden brown, use a spatula to flip your wrap and brown the other side.

Serve!

Serve your crunch wrap with salsa, sour cream and other toppings of your choice. If you like a sauce, try using some Quesadilla Sauce in the wrap or on the side.

Enjoy!

Try this crunch wrap with chips and salsa. Guacamole and Avocado Dip are delightful as well. Pico-Avocado Dip combines both flavors. Maybe some Brown Rice and Bean Bake on the side. And by all means, enjoy with a Margarita. 😃