Bean & Cheese Burrito 🤝 Crunchwrap Supreme
Introducing the Vegetarian Crunchwrap of your dreams 😍 As much as I love my OG Crunchwrap, I must say this version is WAY easier to make and much lighter without the meat. I definitely want to incorporate more meatless meals into my routine and I thought this was a great way to start. I was right!
Vegetarian Crunchwrap Supreme
- 1 14 oz can refried beans
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/3 cup shredded Mexican cheese
- 1/3 cup Greek yogurt
For the Crunchwrap:
- 4 burrito-sized flour tortillas
- 4 tostadas or 1 bag of tortilla chips
- 4 small tortillas about the same size as the tostadas or 4 additional burrito sized tortillas cut to size
- Avocado oil
- 2 ripe avocados
- Shredded lettuce
- Shredded Mexican cheese
- Greek yogurt or sour cream
Heat a saucepan over medium heat. Add the beans, seasonings, Greek yogurt and cheese. Stir to combine and remove from the heat once the mixture is hot (5ish minutes).
Place the beans on a large flour tortilla and top with cheese.
Place a tostada on top of your “crunch layer.” (I cooked a small tortilla in some avocado oil on a skillet until it got crunchy on both sides – you could also use tortilla chips or regular tostadas!)
Add mashed avocado, shredded lettuce, salsa, Greek yogurt and any other toppings you’d like on your tostada or crunch layer.
Add the smaller tortilla on top of that layer and gently begin to fold in the large tortilla to form your crunchwrap.
Add crunchwrap fold side down to an oiled, hot pan on medium heat. Cook for 1-2 minutes on each side then flip. Cook until browned and crispy.