|Title:||Homemade Crunchwrap Supremes ****|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
6 large whole wheat flour tortillas
6 small corn tortillas (or tortilla chips)
1 can (15 oz.) black beans- rinsed and drained
1 package taco seasoning
Shredded Mexican blend cheese
|Directions:||Heat beans in a skillet and add taco seasoning according to package directions. Set aside. Bake the corn tortillas in the oven at 400F for a couple of minutes until they are golden and crunchy.
Microwave the flour tortillas, one at a time, for about 10 seconds to warm them up to make wrapping easier. Lay out the flour tortilla, spoon some beans into the center, and top with some cheese. Place a crunchy corn tortilla on the cheese, spread a dollop of sour cream on top and then toss on some diced tomatoes and shredded lettuce.
Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise movement until all of the tortilla is folded over and the filly is entirely enclosed. If the filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.
Spray a frying pan with cooking spray. Carefully place the crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat for about 3 minutes until the bottom is nice and brown. Flip it over and cook for another 3 minutes.