Black Bean Crunchwrap Supreme

Ingredients

• Lettuce

  Iceberg (includes crisphead types), raw

  2 cup shredded or 144g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Tops Black Beans

  1 ¾ Cups or 350g

• Corn Tortillas

  Mission

  4 tortillas or 94g

• Old El Paso Taco Seasoning Mix Original

  Meijer

  12 tsp or 60g

• Water

  Plain, clean water

  ½ cup or 118g

• Mexican Blend Shredded Cheese

  H-E-B

  1 cup or 112g

• Forager Vegan Sour Cream

  4 Tbsp. or 200g

• Burrito Tortillas

  H-E-B

  4 tortilla or 272g

• Queso

  Medium, Monterey Jack - Tostitos

  8 tbsp or 120g

Directions

1. Heat beans Add ⅓ cup water and taco seasoning. Simmer 5 minutes or until thickened. Crisp corn tortillas Heat the remaining flour tortillas in the microwave for 20 seconds (this keeps them from cracking). Add beans to the center of each tortilla. Top with cheese sauce. Add , sour cream, lettuce, tomato, and cheese blend. Place the tortilla in the center and gently fold the tortilla to seal. spray skillet medium heat in a large skillet (or to cook all of the crunchwraps at once, preheat a large griddle). Place tortillas, seam side down, in the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side. Serve immediately.

Similar Foods

• Black Bean Brownies
• Black Bean Burger
• Black Bean Tacos
• Black Bean Salad
• Black Bean Quesadillas
• Black Bean Brownie