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Recipe Card
ingredients
- 2 burrito-size flour tortillas
- 1/4 red onion, finely diced
- 1/2 cup Success Rice Boil-in-Bag Brown Rice, cooked
- 4 tablespoons sour cream
- 1 ripe avocado, mashed
- 4 tablespoons chopped tomatoes
- 4 tablepoons shredded Mexican cheese blend
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup salsa
- 2 tablespoons canola oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon onion powder
- 1 garlic clove, minced
- Kosher salt and black pepper, to taste
Method
Step 1
Heat 2 tablespoons of canola oil in a large sauté pan over medium heat. Add the black beans, ground cumin, chili powder, onion powder, minced garlic, salt, and black pepper. Use a fork to mash a quarter of the black beans, creating a creamy consistency. Cook until the beans are heated through, then set them aside.
Step 2
Make the tortillas more flexible by microwaving each one for 10 seconds. Place a tortilla on a clean surface and spoon ¼ cup of cooked Success Rice Boil-in-Bag Brown Rice onto the center, followed by ¼ cup of the seasoned black beans
Step 3
Layer on the salsa, shredded cheese, sour cream, chopped tomatoes, mashed avocado, and diced red onion, making sure to keep the fillings within the central area while leaving the edges free to fold.
Step 4
To fold the crunchwrap, start by folding in all sides toward the middle while maintaining a firm grip on the center of the tortilla
Step 5
In a nonstick sauté pan over medium-high heat, add 1 tablespoon of canola oil. Place the folded side of the crunchwrap down and cook for about 3 minutes on each side, until they turn golden and crispy. Repeat the folding and cooking process for the second crunchwrap.
Step 6
Once done, slice the crunchwraps in half and enjoy!