Black Bean Crunch Wrap Supreme (2024)

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Skip the fast food and make a nutritious, easy, black bean crunch wrap supreme right at home! Ready in 30 minutes and full of real food ingredients.

Why Make This Black Bean Crunch Wrap Supreme

Have you made a crunch wrap at home yet? Well, it’s way easier than you might think so grab the ingredients needed and that you enjoy and skip the fast food. This crunch wrap is made with nutritious ingredients and is completely vegetarian. You get to control what goes in it!

You can control the level of spice, how stuffed it is and you can customize it to your liking. If you love Mexican inspired dishes, try my Sheet Pan Steak And Shrimp Fajitas.

Ingredients Needed

Tortillas. You will need extra large tortillas and tostadas first and foremost. If you can only find burrito sized tortillas, grab a pack of small/fajita size tortillas as well to help close up the crunch wrap.

Tostadas. These are found with all the other tortillas typically, they are crispy and flat. This is what gives the crunch wrap it’s “crunch”.

Black Beans. Canned black beans are my go-to. They are quick and full of flavor. I always grab the can with the least amount of ingredients.

Tomato. I use a beefsteak tomato for this recipe. The moisture in the tomato helps bring everything together.

Seasonings. Garlic powder, salt, cumin, salt, cayenne pepper, chili powder.

Hot Sauce. I use Cholula hot sauce. You can use Tapito or any hot sauce you prefer.

All other ingredients and measurements can be found below in the recipe card.

Recipe Variations

Black Beans. Pinto beans would be a great substitute.

Cheese. Make this dairy free/vegan by using dairy free cheese and sour cream alternatives.

Hot Sauce. You can use any brand of hot sauce you enjoy. You can also go without it if you need a more mild flavor.

Steps To Make This Recipe

Step One. Prepare and gather ingredients. Rinse and drain the canned beans, chop the veggies. In a large skillet, add oil and onions. Let the onions sauté for about 3 minutes, add in seasoning, tomato, jalapeños, black beans, seasoning and hot sauce.

Step Two. Let the bean mix simmer together and turn the heat off. Next prepare the crunch wrap portion.

Step Three – Step Eight. Start with laying the large burrito size tortilla on a cutting board. Add a scoop of black bean mixture, cheese, sour cream, lettuce, avocado then add the tostada. Carefully push it down to ensure its in place. Layer the small fajita tortilla over it and begin to fold the excess burrito in all around the tostada.

Step Nine. Grab a clean pan, I like to place an empty bowl or plate over the folded crunch wrap while I heat the clean pan. Sprit it with oil, add the black bean crunch wrap supreme to the pan with the folded side down first. This will seal it closed.

Step Ten. Let the wrap cook for about 2-3 minutes on medium heat until the bottoms are browned and it’s sealed up. Flip the crunch wrap and toast the other side for another 3 minutes or until it’s browned.

Repeat the above until you have all your crunch wraps made. Top with optional toppings and enjoy.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet/air fryer or oven.

Recipe FAQs

Recipe Tips

Don’t over stuff the wraps, this can cause them to break and be overly messy.

Let the crunch wrap cool for a minute or two before slicing and enjoying.

Add an extra layer of tostada for a better crunch if you want!

Add the cheese close to the top or bottom of the wrap to ensure it melts properly (it will be closer to the surface and heat.

Recipe Pairings

Pair these black bean crunch wraps with my Avocado Corn Salad, Grilled Zucchini Salad or Crispy Homemade Fries! These are great on their own but I am a big sucker for sides.

Other Easy Mexican Inspired Meals To Try

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