Taco Bell’s Black Bean Crunchwrap

With its colorful layers of our favorite ingredients enveloped in one nice packet, everyone loves a good Taco bell crunchwrap. Although I do love the concept of it, I’m not the biggest fan of the beans or cheese from the fast food restuarant. So here’s my take on a super easy, healthy, vegetarian version of the Taco Bell’s famous crunchwrap!

What you will need:

8 extra large tortillas
1 can of black beans, drained
1 can of pinto beans, drained
2 tablespoons taco seasoning
1/2 cup of salsa of your choice
4 tablespoons Ortega taco sauce
8 oz packet of Mexican blend cheese, shredded
8 tostadas
1 cup sour cream
2 cups iceberg lettuce, finely chopped into strips
2 cups tomatoes, finely diced
2 cups onions, finely diced
homemade guacamole, optional

Preparing the crunchwrap:

• Preparing the beans: In a blender, mix together the black and pinto beans, taco seasoning, and salsa. Blend until the beans have made a paste adding in spashes of water till the beans have a smooth, spreadable consistency. Add this mixture to a pot on low heat till the beans are warm. Keep it covered so the beans do not dry out.
• Begin preparing the crunchwraps by spreading 1 tablespoon of sour cream onto 1 tostada for every crunchwrap you are planning to make.
• Warm up an extra large tortilla on low heat on the stove. This step is to just make the tortilla warm, no need to let the tortilla get any color. Keep the pan heated as you will need to toast the crunchwrap at the end.
• Add 1/4 cup of the beans to the center of the tortilla. Spread the beans to about the side of the tostada (3-4 inch diameter circle).
• Layer enough shredded cheese to evenly cover the beans.
• Place 1 tostada (with sour cream spread on top) on the beans/cheese.
• Add the lettuce, tomatoes, and onions in a thin layer on top of the sour cream – about 2 tablespoons of each.
• Top off the whole stack with shredded cheese.
• Begin folding the tortilla over. Start with one fold, and continue in a circular pattern folding over the adjacent parts of the tortilla. Should be about 6-7 folds total.
• Lay the crunchwrap with the seam-side down on the pan on medium-low heat.
• Once the bottom side has a golden brown color, flip and toast the other side.
• Serve the crunchwrap either whole or cut in half – topped with guac, queso, salsa, extra sour cream!