Description
A homemade vegetarian version of the popular fast-food Crunchwrap Supreme, featuring layers of black bean filling, avocado crema, cheese, and fresh toppings, all wrapped in a grilled tortilla.
Ingredients
For black beans filling
1 tablespoon cooking oil
1 tablespoon garlic minced
1 15oz can black beans
½ cup salsa using store-bought.
½ teaspoon cumin seeds powder
1 teaspoon Red chilli powder or paprika
salt and black pepper to taste
For Avocado Crema:
2 ripe avocados
¼ cup sour-cream or full fat plain yogurt
½–1 jalapeños de-seeded, adjust to taste
1 clove garlic
½ lemon juiced, adjust to taste
¼ cup cilantro leaves
⅛ tsp pepper powder adjust to taste
½ teaspoon salt adjust to taste
¼ teaspoon cumin seeds powder
For Vegetarian Crunchwrap Supreme
4 large tortillas burrito size, 10inch or larger.
4 small tortillas taco size, 4-5 inch or smaller.
4 tostadas
Black beans filling recipe included below
½ cup Queso using store bought
Avocado cream as needed, homemade or store-bought – recipe included in this post
1 tomato finely chopped
½ red onions finely chopped
2–3 green onions chopped
2 tablespoon cilantro chopped
2 cups shredded lettuce
2 cups shredded Cheese using Mexican cheese blend
Pickled jalapeños optional and as needed, adjust to taste.
Instructions
For the black bean filling, heat oil in a pan and saut minced garlic.
Add drained black beans, cumin, chili powder, salt, and pepper. Stir in salsa and mash the beans slightly. Cook until the filling thickens.
For avocado cream, blend all the listed ingredients until smooth.
To assemble the Crunchwraps, warm large tortillas if desired. Spread black bean filling, then queso, cheese, and a tostada on each tortilla. Layer with avocado crema, lettuce, tomatoes, onions, jalapeos, and cheese. Top with a small tortilla.
To fold, fold the large tortilla over the fillings, overlapping folds to create a hexagon shape.
Cook the Crunchwrap seam-side down in an oiled skillet on medium heat until golden brown. Flip and cook the other side.
Serve hot with your favorite dipping sauce and sides.
Notes
Don’t Overfill: Be careful not to overfill the Crunchwraps, as this can make them difficult to close and might cause them to burst open while cooking.
Seal it Tight: Ensure the edges of the tortilla are sealed well to prevent the filling from spilling out during cooking.
Heat Control: Adjust the cooking time according to your stovetop and desired level of crispiness.
Keep it Warm: If cooking in batches, keep the cooked Crunchwraps warm in a low-heated oven.
Customize It! Feel free to swap out the toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified