Description
This Ultimate Veggie Crunchwrap is a healthy, flavorful twist on a classic Mexican-inspired dish, featuring whole wheat tortillas filled with black beans, brown rice, fresh vegetables, and a creamy nacho cheese sauce. Perfectly pan-toasted for a golden, crispy exterior, it’s a delicious and nutritious meal ideal for vegetarians seeking a satisfying crunch.
Ingredients
Scale
Main Ingredients
- 4 large whole wheat burrito tortillas plus 4 small tortillas (or one cut into four equal quarters)
- 15 ounces black beans, rinsed and drained
- 1 cup cooked brown rice
- 2 avocados, pit removed and cut into bite-sized pieces
- 1 cup grape tomatoes, diced
- 1 yellow onion, diced
- 2 jalapeños, chopped
- 1 cup Nacho “Cheese” Sauce
Instructions
- Prepare Vegetables: Chop the jalapeños, dice the yellow onion, and cut the grape tomatoes into small pieces. Prepare the avocados by removing the pit and cutting them into bite-sized chunks.
- Lay Tortilla: Place one large whole wheat tortilla flat on a clean plate or surface for assembly.
- Add Brown Rice: Spoon ¼ cup of cooked brown rice into the center of the tortilla, spreading slightly to form the base layer.
- Add Black Beans: Distribute ¼ of the rinsed and drained black beans evenly over the brown rice.
- Add Remaining Ingredients: Add ¼ of the nacho cheese sauce, diced grape tomatoes, diced onions, chopped jalapeños, and avocado pieces on top, layering all ingredients evenly.
- Top with Small Tortilla: Place one small tortilla or a quarter of a large tortilla on top of the piled ingredients in the center to help seal the wrap.
- Heat Pan: Warm a non-stick pan over medium-low heat, ensuring no oil is needed for use.
- Cook Crunchwrap First Side: Place the tortilla with the folded side down in the pan to seal the edges. Cook about 7 minutes or until golden brown, checking carefully before flipping.
- Flip Crunchwrap: Gently flip the crunchwrap over to cook the other side until it is also golden brown and the fill is heated through.
- Repeat for Remaining Crunchwraps: Assemble and cook the remaining three crunchwraps in the same manner, using different pans if possible to have all ready simultaneously.
- Keep Warm: Place finished crunchwraps on a baking sheet in a preheated 250°F (120°C) oven to keep warm while cooking others.
- Optional Air Fryer Method: Preheat your air fryer to 380°F (193°C). Place the crunchwrap seam side down in the air fryer basket and cook for 3-4 minutes until golden and crispy. Serve immediately with salsa, guacamole, or both.
Notes
- To ensure the crunchwrap seals properly, be careful to tuck the edges tightly when folding.
- Using a non-stick pan allows for oil-free cooking, keeping the dish lower in fat.
- The air fryer method is a quick alternative that yields a crispier texture in less time.
- Customize fillings by adding other veggies or swapping the nacho cheese sauce for dairy-free versions if desired.
- Keeping cooked crunchwraps warm in the oven prevents them from getting soggy before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-inspired
