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Vegetarian Crunchwrap Supreme

A delightful fusion of flavors packed into a convenient, handheld wrap that is completely vegetarian and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 430
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 can black beans, rinsed and drained
  • 1 cup cooked rice (white or brown)
  • 2 tablespoons taco seasoning
For assembly
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1 cup shredded cheese (Cheddar or Monterey Jack)
  • ½ cup sour cream or Greek yogurt
  • Optional: sliced jalapeños, avocado, or your favorite veggies

Method
 

Preparation
  1. In a mixing bowl, combine the black beans, cooked rice, and taco seasoning. Stir until everything is evenly coated.
Assembly
  1. Lay a large tortilla flat and start with a layer of the rice and bean mixture in the center.
  2. Follow with a layer of lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Wrapping & Cooking
  1. To fold, start by folding the tortilla's edges towards the center, overlapping slightly as you go around. Make sure the filling is secure inside.
  2. Heat a nonstick skillet over medium heat. Place the Crunchwrap seam-side down in the skillet, and toast for about 3-4 minutes until golden brown.
  3. Flip and toast the other side for another 3-4 minutes.
Serving
  1. Remove from the skillet and let it cool for a minute before slicing in half. Enjoy with your favorite dipping sauce!

Notes

Wrap unassembled Crunchwrap in plastic wrap and refrigerate for up to three days. Reheat in a skillet over low heat or in an air fryer for crispiness. Frozen assembled Crunchwraps can be stored with parchment paper between them.