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
- 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.
- In another bowl, combine the mashed avocado, fresh lime juice and kosher salt. Set aside.
For each wrap:
- 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.
- 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.
- Fold the edges of the flour tortilla or wrap over the edges, enclosing all the fillings.
- 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.
- Serve with more Nancy’s Organic Sour Cream and salsa, as desired.