Black Bean Crunch Wraps

By Candiss Shumate

These satisfying crunch wraps feature a savory black bean and vegetable filling, melted cheese, and a crispy corn tortilla layer, all encased in a large pan-fried flour tortilla. They are served with fresh toppings and salsa for a complete meal.

Yield: 4 servings · Prep: 20 min · Cook: 35 min · Total: 55 min

Ingredients

• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 4 count small corn tortillas (6-inch)
• 1/2 cup salsa, for serving
• 15 ounces canned black beans, rinsed and drained
• 1/2 teaspoon chili powder
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup shredded Monterey Jack or Mexican blend cheese
• 1/4 teaspoon black pepper
• 3/4 cup canned corn, drained
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 medium bell pepper, any color, diced
• 4 count large flour tortillas (10-inch)
• 1/2 cup diced tomatoes
• 1/2 teaspoon salt
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded lettuce

Steps

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add the minced garlic to the skillet and cook for another minute until fragrant.
3. Stir in the rinsed black beans, drained corn, ground cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and set aside.
4. In a separate small skillet, add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Fry each small corn tortilla for 1-2 minutes per side until lightly golden and crisp. Set aside on a paper towel-lined plate.
5. To assemble each crunch wrap, lay a large flour tortilla flat. Spread about 1/4 of the black bean mixture in the center, leaving a border around the edges.
6. Sprinkle 1/4 of the shredded cheese over the black bean mixture. Place one crispy corn tortilla on top of the cheese and bean mixture.
7. Spread about 2 tablespoons of sour cream or Greek yogurt evenly over the crispy corn tortilla.
8. Fold the edges of the large flour tortilla over the center, working your way around to create a hexagonal or octagonal shape, fully enclosing the filling. Ensure the wrap is tightly sealed.
9. Heat a clean large skillet or griddle over medium heat. Place each assembled wrap seam-side down in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy and the cheese is melted.
10. Remove the cooked wraps from the skillet. Carefully cut each wrap in half, if desired. Serve immediately with shredded lettuce, diced tomatoes, fresh cilantro, and salsa.