Description
Enjoy a homemade version of the popular Crunchwrap Supreme with this recipe. Filled with savory black beans, rice, fresh vegetables, and creamy ‘cheese’ sauce, these wraps are perfect for a delicious meal.
Ingredients
Crunch Wrap:
- 4 large whole wheat burrito tortillas plus 4 small tortillas (0r one cut into four equal quarters)
- 15 ounces black beans, rinsed and drained
- 1 cup Nacho 'Cheese' Sauce
- 2 jalapeños
- 1 cup cooked brown rice
- 2 avocados, pit removed, and cut into bite-sized pieces
- 1 cup grape tomatoes, diced
- 1 yellow onion, diced
Instructions
- Prepare all vegetables by cutting chopping them
Lay one tortilla on a plate surface.
- Place a ¼ cup of cooked brown rice in the middle.
Place ¼ of the can of black beans on top of the rice.
- Continue with ¼ of the remaining ingredients.
Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center’s ingredients.
- Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium-low.
- Place the tortilla folded side down first; this will seal the folds.
Cook for about 7 minutes; check to make sure golden brown before flipping over.
- Gently flip crunch wrap over.
Cook another 7 minutes, checking to make sure it is golden brown.
- Make the remaining 3 crunch wraps (I use different pans to have them all done once).
Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.
- Air-Fry Cooking
If you love your air fryer like I do, air-fry the crunch wrap in minutes!
- Preheat the air-fryer to 380 degrees
Place the crunch wrap seam down in the base of the air-fryer
- Cook for 3-4 minutes
Place crunch wraps in a 250-degree oven on a baking sheet while you batch cook the other remaining crunch wraps.
- Serve with salsa or guacamole or BOTH!
Notes
- Unlike Taco Bell, I don’t use oil in my pan.
- The tortilla grills ideally without any spray or oil in the non-stick pan.
- Another tip is to cook the folded side first.
- Not only does it help with flipping it over, but it also helps seal the folded section so it doesn’t come apart.
- When using firm tortillas, helps warm them in the microwave or steamer to make them bend easily. This is helpful when using gluten-free tortillas.
- I layer my ingredients with the wet ingredients in the middle to prevent sogginess. In other words, use dry on the outside and wet on the inside of the layers.
- For example, start with brown rice as the base, which will act like a sogginess barrier for the other ingredients. Then, layer veggies, and the cheese sauce should end up in the middle.
- Serve with Mexican rice and a Mexican chopped salad.
- For this Crunchwrap recipe, I used my Nacho ‘Cheese’ Sauce leftover from last night’s dinner. If you think ahead, you can use multiple recipes for different dishes.
- Add a dollop of vegan sour cream and a spoonful of guacamole.
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
