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Black Bean Crunch Wrap

Crispy wraps bursting with seasoned black beans, fluffy rice, and gooey cheese, perfect for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 can black beans, rinsed and drained
  • 1 cup cooked rice (white or brown)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup salsa (mild or spicy)
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 4 large tortillas
  • 1 tablespoon olive oil or cooking spray

Method
 

Preparation
  1. Start by rinsing and draining the black beans. In a large bowl, mix together the beans, cooked rice, salsa, and cheese.
Assembly
  1. On a flat surface, lay one tortilla down. Spoon about a quarter of the mixture into the center of the tortilla. Top with shredded lettuce and diced tomatoes.
  2. Gently fold the sides of the tortilla inward, then fold the bottom up over the filling, followed by the top down, creating a square-shaped wrap.
Cooking
  1. Heat olive oil in a skillet over medium heat. Once hot, place the wrapped tortilla seam-side down in the pan.
  2. Cook for about 3-4 minutes until golden brown and crispy. Flip carefully and repeat.
Serving
  1. Let the crunch wrap cool for a moment before slicing it in half. Serve warm with extra salsa or your favorite dipping sauce.

Notes

For substitutions, feel free to swap black beans for chickpeas or lentils. Don’t overfill the wrap to prevent spills, and ensure your oil is hot for a crispy texture. Store leftovers in an airtight container in the fridge for up to 3 days.