Yummy Black Bean Crunch Wraps

Looking for a fun way to change up Taco night at your house? Try these crunch wraps inspired by the Taco Bell menu item.

Anything you put in a taco can work in these crunchwraps,  I wanted a meatless version, so I seasoned black beans and then used typical taco salad fillings to layer these delicious wraps.  They were fast and easy to make, but also delicious!

What you’ll need to make 6 crunch wraps:

6 burrito-sized tortillas
6 tostada shells ( I toasted hard taco shells and split them in half)
15 oz can of black beans
20g of taco seasoning (about 1/2 a packet)

Other layering items:
Shredded Mexican style cheese
Cilantro
Tomatoes
lettuce
Corn

Guacamole and Salsa :  To keep the crunch wraps crisp, I chose to serve the salsa and guacamole on the side for dipping.  That way, any extras could be easily refrigerated without getting to soggy.

What to do:

Begin by laying the large burrito sized tortilla in front of you.  Sprinkle a little cheese in the center of the tortilla.  Top with 2.5 oz of the black beans (1/6 of the can).  You can warm them a little or just use at room temperature.  We will be pan frying the crunch wraps and heating them through. Sprinkle a little more cheese and then top with the crunchy tostada shell( I baked hard taco shells and broke them in half).

Place the lettuce, tomatoes, corn and cilantro on top of the crispy tostada shell.  ( You can use any taco fillings you want, just be careful to not overfill, our you may have trouble folding the edges.

Sprinkle with a little more cheese (if desired).

Place the smaller soft taco sized tortilla over the layered ingredients.  Fold the the edges of the smaller tortilla around the fillings and tuck under the crunchy tostada. (If you used smaller tortillas, just lay it flat on top of the other layers.  Mine were a little bigger than the crunchy layer, so I folded and tucked them to make a little pillow around the filling. )

Finally begin wrapping the edges of the larger tortilla by folding 1/6 of the circle and then overlapping with the next 1/6 of the tortilla to form a hexagonal Crunchwrap.

Place in a skillet folded side down and toast or grill about 4 minutes over medium heat to heat the layers and provide a nice crispy exterior.  Flip over and toast the opposite side.

Serve with sour cream, salsa and guacamole! Yum!!