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Thursday, April 6, 2017

Black Bean Veggie Crunch Burrito Wrap


I saw this copycat recipe of Taco bell's Beef Crunch Wrap Supreme on FB by Delish.com.
Since I am a vegetarian, this  totally inspired me to make my version of  Vegetarian Crunch  Burrito Wrap with Black Beans  and veggies my own way.
I must say it came out pretty good and this is  something that is NOT available anywhere in any Taco Bell in the world.
You can use any veggies and pinto beans if you like, but I decided to use Black Beans and veggies.

Here is how I made this.
Ingredients for Bean spread:
  • 2 cans of black beans drained and crushed. ( you can used dried black beans or pinto beans if you like (these are available at GFS in bags and all you have to do is add water and cook in microwave)
  • 1 onion chopped
  • 1 teaspoon of Siracha seasoning
  • 1 tablespoon of Taco seasoning
  • 2 tablespoons of olive oil or any vegetable cooking oil

Ingredients for sauteed Veggies:
  • One yellow onion chopped
  • 1 8 oz pack of sliced portabella mushrooms
  • I  had a handful of canned chick peas but this is optional
  • 1 red bell pepper or green bell pepper chopped
  • 3-4 cloves of garlic. 
  • 2 tablespoons of olive oil
  • 1 teaspoon of cumin seeds 
  • 1 teaspoon of paprika
  • Salt to taste

Ingredients for toppings:
  • 2 cups of shredded cheddar or any blend of Mexican cheese or pepper jack cheese,  you can even use the Nacho cheese sauce (but I did not)
  • 1/2 cup of sour cream
  • 1/2 cup of avocado salsa (recipe on this blog) or you can use ready made avocado salsa
  • 1/2 cup of avocado  tomatillos salsa (I bought from Costco)
  • 1/2 cup of Ortega Taco sauce
  • 1/4 cup pickled sliced Jalapenos (optional)
  • 1 cup of your favorite lettuce, I like Romain lettuce chopped
  • 2 Roma tomatoes chopped
  • 3-4 spring onions

Method to prep the beans spread:
  • Drain the canned beans crush them or soak the dried beans per instructions on pack.
  • Chop onion.
  • Heat oil in pan
  • Add taco seasoning. 
  • Add chopped onions
  • Saute chopped onions and add beans and Siracha seasoning.  Mix well and cook for few min stirring in between or can cook in microwave, and set aside.

How to prep the sauteed veggies:

  • In has frying pan heat oil, add cumin seeds. 
  • When these crackle add chopped onions and peppers saute until light brown.
  • Add mushrooms and garlic and saute
  • Add salt and I added chick peas but these are optional
  • Add cumin powder, salt and paprika. 
  • Set aside.
  • Chop lettuce, green onions and tomatoes mix and aside.





To build the wrap you will need

  • 4 Tostada shells
  • 8 large flour tortillas
  • Cooking oil spray
  • Griddle



How to build cruch wrap: 
  • Take a tortilla, place the Tostada over it.


  • With a knife go around the tostada shell and cut out the circle of tortilla same size as tostada shell.
  • Save the outer edge of tortilla.

  • Now take another full tortilla
  • Place Tostada shell over it.
  • Spread the bean over the tostada, followed by sauteed veggies.


  • Sprinkle shredded cheese or cheese sauce over it followed by Jalapenos and sour cream.

  • I did not put the sliced jalapenos inside, I served them on the plate on side.
  •  I love sour cream, as you can see, but you don't have to overload it and you can totally omit it if you are not fan of sour cream.
  • Pour desired salsas and taco sauce over it  and top with lettuce tomatoes and onion mix.



  • Place the soft cut out circle of tortilla over it.
  • Press gently with palm of your hand.

  • Then place the outer cutting of the soft tortilla around it.

  • Fold the edges up and over the center. 
  • Continue to work your way around the tortilla, folding as tight as possible with your hands.



  • Place a griddle on medium heat on stove.
  • Spray cooking oil over it


  • Place wrap seam-side down and cook until the underside is golden brown, about 1-2 minutes. Spray cooking oil on other side of tortilla.
  • Flip and cook wrap on the other side, about 1-2 minutes longer until other side is golden brown.

 





  • Serve hot.  
  • You can cut in to two halves for manageable bites.

  • I served it with taco sauce and avocado salsa, and since I did not put the jalapeno slices inside, I served them on the side of plate.
  • You can serve it with Guac or any desired salsas or with melted cheese sauce.

  • If you choose not to put the sour cream inside you can serve with sour cream on the side.
  • Or if you are not fond of sour cream you can totally omit it.
  • Possibilities  are limitless, this is a totally versatile recipe, you can build it any which way you like.

Yummy !! Enjoy !!

Recipe inspired and adapted from a recipe on www.delish.com


Recipe adapted/modified by and photographs by Surekha


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