So, we spent last weekend at the lake and like usual, came home to an almost empty fridge and no motivation to run out to the grocery store. But of course, everyone was hungry for dinner so I quick took inventory of what we did have and whipped up these tasty, handheld treats! Not the most nutrient-dense dish I’ve ever made, but certainty healthier than the Taco Bell original and everyone loved them, so a win in my book ;-)! Plus, they are totally customizable depending on what you like and what you have on hand; mushrooms, peppers, zucchini, avocado, taco seasoned lentils, cashew cheese sauce… the options are endless! Below is just what I had available at the time, but you can bet we’ll be making these again and loading them up with different veggie options! In fact, they’d make a fun dinner party appetizer cut in half as pictured!
Vegan Crunch Wraps
Makes 4 crunchwraps
1 can of black beans (could sub vegetarian refried)
1 Tbsp minced garlic
3 Tbsp chopped green chili
1 tbs cumin
Juice from half a lime
1/4 cup chopped cilantro
3 scallions, chopped
1 tomato, chopped
Greens of choice (I used mixed spring greens)
Small amount of oil of choice (I used spray coconut oil)
4 small corn tortillas
4 large wraps of choice (like really large, mine were 9.5″ across)
Pre-heat oven to 400 degrees F. While the oven is preheating, place beans, garlic, green chili, cumin, lime juice and cilantro in a food processor (if you do not have a food processor or don’t want to get yours dirty, simply mash beans with a fork and stir in other ingredients). Pulse until well blended but not completely smooth.
Brush the small corn tortillas with oil and salt to taste. Place on baking sheet in oven and bake for 3-4 minutes on each side until crispy and ta-da, now you have tostadas! (I prefer baking my own tostadas instead of buying them because store bought are typically fried, but if you want to skip this step and use the packaged it would make this recipe even faster!).
While tortillas are baking, spread an 1/8 of the bean mixture in the center of each large wrap. Add a tostada on top of the bean mixture. Add another layer of beans, the tomatoes, scallions and greens on the tostada. Wrap the large tortilla around the tostada and place wrapped side down on a frying pan and cook over medium-high heat until browned, flipping halfway through, about 2-3 minutes per side.
Top with salsa, guacamole and hot sauce to your liking and enjoy :)!