Crunchwrap Supremes (Homemade and Healthy!) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A creation of my own made last minute to feed superbowl guests. Top with any of the suggestions below or whatever you think up to customize to your own liking Ingredients:
6 flour tortillas, large-burrito size |
6 small corn tostadas |
8 ounces cheddar cheese |
2 garlic cloves, minced |
1/2 onion, diced |
1 (14 ounce) can diced tomatoes, drained |
1/2 teaspoon chili powder |
2 teaspoons cumin powder |
1 cup marinara sauce |
1 (16 ounce) can black beans, rinsed and drained |
1 tablespoon chopped cilantro (optional) |
salt and pepper |
sour cream (optional) |
olive (optional) |
jalapeno (optional) |
shredded lettuce (optional) |
avocado (optional) |
Directions:
1. Spray a large skillet with cooking spray. Add garlic, onions, tomato, cumin, and chili powder. Cook on medium heat until onion is tender. Add marinara sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
2. Warm your tortillas in the microwave to make it soft enough to bend. Place 1/6th of the cheese in the center of the tortilla, covering it about the size of the tostada shell. Spoon 1/6 of the bean/tomato mixture over the cheese. Place the tostada shell on top. Then cover the shell with all of your favorite toppings.
3. Wrap the edges of the tortilla up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it).
4. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown.
5. Carefully flip it over once the edges are sealed and lightly brown the bottom side.
6. Repeat on remaining tortillas.
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