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Nancy’s Recipes

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Entrees

Black Bean Crunchwrap with Veggies and Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Seasoned Black Beans

  • 1 can Black Beans (15 oz.)
  • 1 Tbsp. Fresh Cilantro
  • ¼ C. Red Onion, diced
  • 2 Tbsp. Olive Oil
  • Juice of ½ Lime
  • ½ tsp. Cumin
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Crunchwrap

  • 1 large Avocado, mashed
  • Juice of ½ Lime
  • Kosher Salt, to taste
  • Seasoned Black Beans (above)
  • 1 C. Finely Shredded Cheddar Cheese
  • 4 Crunchy Tostadas
  • 8 oz. Nancy’s Organic Sour Cream
  • 3 Roma Tomatoes, sliced
  • 8 oz. Mini Bell Peppers, sliced
  • 1 Jalapeno Pepper, sliced (optional)
  • 1 C. Finely Chopped Romaine Lettuce
  • 4 Extra Large Flour Tortillas or Wraps
  • Avocado Oil Cooking Spray
  • Salsa, for serving (optional)

 

Directions

  1. In a mixing bowl, whisk together the olive oil, fresh lime juice, cumin, salt, and pepper. Add the black beans, chopped cilantro, and red onion. Toss to coat and set aside.
  2. In another bowl, combine the mashed avocado, fresh lime juice and kosher salt. Set aside.

For each wrap:

  1. Lay a large flour tortilla on a clean work surface and spread about 3 Tbsp. of the mashed avocado mixture in the center. Layer it with a spoonful of seasoned black beans, ¼ C. shredded cheddar, and a crunchy tostada.
  2. Spread the tostada with 3 Tbsp. sour cream, followed by 2-3 tomato slices, a spoonful of sliced mini peppers, sliced jalapeno (if using), and chopped lettuce.
  3. Fold the edges of the flour tortilla or wrap over the edges, enclosing all the fillings.
  4. Spray a non-stick skillet with avocado oil and place it over medium heat. Working one at a time, crisp each wrap until golden on both sides.
  5. Serve with more Nancy’s Organic Sour Cream and salsa, as desired.
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