This Black Bean Crunch Wrap Supreme is my go-to for a satisfying, flavor-packed, and easy-to-make meal that doesn’t require any meat. With layers of seasoned black beans, cheese, crunchy tostada shells, fresh vegetables, and creamy sauces, all wrapped in a warm tortilla, it’s a vegetarian twist on a fast-food favorite I can enjoy at home.
Why You’ll Love This Recipe
I love how this recipe offers bold flavors and satisfying textures in every bite. It’s vegetarian, budget-friendly, and comes together quickly, making it perfect for busy weeknights. The mix of creamy, crunchy, and spicy layers hits all the right notes, and I can easily customize it with what I have on hand. Plus, it’s a great way to sneak in some extra veggies.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
large flour tortillas
canned black beans
taco seasoning
tostada shells
nacho cheese sauce
sour cream
shredded lettuce
diced tomatoes
shredded Mexican blend cheese
olive oil or cooking spray
directions
- I start by mashing the black beans in a bowl and mix them with taco seasoning for extra flavor.
- I lay a large flour tortilla flat and spread a spoonful of nacho cheese in the center.
- Next, I add a layer of the seasoned black beans on top of the cheese.
- I place a crunchy tostada shell over the beans, followed by sour cream, lettuce, tomatoes, and shredded cheese.
- I fold the edges of the tortilla up and over the center to create a hexagon-shaped wrap.
- In a skillet over medium heat, I lightly grease the pan and cook the wrap seam-side down until golden and crisp.
- I flip it carefully and cook the other side until golden as well.
- Then I slice it in half and serve warm.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and another 10 minutes to cook, so I can have it ready in just 20 minutes.
Variations
Sometimes I switch out the black beans for refried beans or add sautéed onions and bell peppers for extra flavor. I’ve also tried it with guacamole or chipotle mayo instead of sour cream for a spicier kick. For a non-vegetarian version, I add cooked ground beef or shredded chicken.
storage/reheating
I store leftovers wrapped tightly in foil or in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or air fryer to keep the tortilla crispy—microwaving tends to make it soggy, so I avoid that when I want to keep the crunch.
FAQs
Can I make this ahead of time?
I can prep the ingredients ahead of time, but I prefer assembling and cooking just before serving so the tostada shell stays crunchy.
What can I use instead of a tostada shell?
I sometimes use tortilla chips or a crispy corn tortilla if I don’t have tostada shells. Anything with a good crunch works.
Is this recipe vegan?
It’s vegetarian, but I can make it vegan by using plant-based cheese, sour cream, and nacho cheese sauce.
Can I freeze these wraps?
I don’t recommend freezing them once assembled, as the fresh veggies and tostada shell don’t thaw well. However, I can freeze the black bean mixture separately.
What tortillas work best?
I use large, burrito-size flour tortillas. They need to be big enough to fold over all the fillings without tearing.
Conclusion
This Black Bean Crunch Wrap Supreme has become one of my favorite comfort meals that’s both simple and satisfying. Whether I’m cooking for myself or serving friends, it’s a fun and customizable dish that always hits the spot. With a crispy shell, gooey cheese, and fresh toppings, I know I’ll be making this again and again.
Print
Black Bean Crunch Wrap Supreme
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired, American
- Diet: Vegetarian
Description
This Black Bean Crunch Wrap Supreme is the ultimate vegetarian twist on a fast-food favorite. Packed with seasoned black beans, crunchy tostada shells, creamy nacho cheese, and fresh toppings, it’s a quick and flavor-packed meal that’s easy to customize and perfect for busy weeknights.
Ingredients
- Large flour tortillas (burrito-sized)
- 1 can black beans, drained and rinsed
- 1 packet taco seasoning
- 4 tostada shells
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1 cup shredded Mexican blend cheese
- Olive oil or cooking spray
Instructions
- In a bowl, mash the black beans and mix with taco seasoning.
- Lay a large tortilla flat and spread a spoonful of nacho cheese sauce in the center.
- Add a layer of seasoned black beans over the cheese.
- Place a tostada shell on top of the beans, then layer with sour cream, lettuce, tomatoes, and shredded cheese.
- Fold the edges of the tortilla up and over the center to form a hexagon shape.
- Heat a skillet over medium heat and lightly grease with olive oil or cooking spray.
- Place the wrap seam-side down and cook until golden and crisp, then flip and cook the other side.
- Slice in half and serve warm.
Notes
- You can swap black beans with refried beans or add sautéed veggies like onions and bell peppers.
- For a spicy twist, replace sour cream with chipotle mayo or guacamole.
- To keep the crunch, reheat in a skillet or air fryer—avoid microwaving.
- Use large, burrito-sized tortillas to fold easily around the fillings.
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