Vegetarian Crunch Wrap Supremes

By GratefulSea

Don't miss the great how-to photos on the source site. Having tried this (it's a definite keeper!) I now use an easier method. I lightly brush the corn tortillas with olive oil, and bake at 400º for 20-25 minutes, until they are crispy, turning the baking pan around a few times, and turning the tortillas over half-way through the process. After assembling the crunch wrap I put it back i the oven for 5-8 minutes.

Ingredients

• 1 can refried beans
• 2 cloves garlic, minced
• 1-2 Tablespoons chopped onion
• 1/4 teaspoon cumin
• 2-3 Tablespoons olive oil
• 1 cup shredded cheddar cheese (or any cheese you like)
• 12 large burrito-size flour tortilla shells
• 6 corn tortilla shells
• 2 avocados
• 1 lime
• 2 Tablespoons chopped cilantro
• 2/3 cup sour cream
• 1-2 cups finely chopped lettuce
• 1 roma tomatoe, cubed

Details

Servings 6
Adapted from abeautifulmess.com

Preparation

Step 1

Start by sauteing the garlic and onion in a tablespoon of olive oil. Once softened add the refried beans and cumin; stir to combine. Cook until warmed through.

In a small bowl mash up the avocados (removing the skin and seed first, of course). Stir in juice from half the lime and the cilantro. Taste and add a little salt if you like. Set aside.

Cook the corn tortillas in a hot skillet with a tablespoon of oil. The goal is to get the corn tortillas crispy, but not burnt. As I cook these I like to place them in between layers of paper towels (once removed from the skillet) to soak up any extra oil. Set aside.

Now assemble the crunch wraps. This is the fun part. Onto one large burrito shell add a big spoonful of refried beans. Pile on some cheese. (Just a handful will do.) Now add the crispy corn tortilla. Spread on that simple guacamole we made. Spread on some sour cream. Add on lettuce and tomatoes. Now add another flour tortilla. Use a pair of kitchen shears to cut the burrito shell down to the same size as the corn tortilla. Fold the larger flour tortilla over the top.

Cook in a hot skillet with a tablespoon or two of olive oil. To keep the flour tortilla shell folded in on itself, place a small plate or clean pot on top as it cooks. It looks a little funny but it works. :) After about 2 minutes, flip the crunch wrap over and cook the other side. Serve warm.