Homemade Crunchwrap

By Cooking With Ayeh · 35 min

Ingredients

Instructions

1. Mash the avocado with the coriander and lime juice, season with salt and pepper, and set the guacamole aside.
2. Sauté the diced onion in olive oil until translucent. Add the drained black beans and taco seasoning, and cook a few minutes until the beans are coated and heated through.
3. Warm the tortillas in a low oven to soften them.
4. Spread chipotle mayonnaise over the centre of a large tortilla, in an area about the size of a small taco tortilla.
5. Layer the beans, then cheese, then corn chips, then guacamole, then tomato, jalapeños and shredded lettuce.
6. Top with a small taco tortilla and press gently to flatten the layers.
7. Fold the edges of the large tortilla in tightly over the filling, working around to make 6-7 folds and close the top.
8. Spray a large pan with olive oil over medium heat. Place the crunchwrap folded side down.
9. Press down to seal the sides. Cook until the bottom is golden brown, then flip and toast the other side for a couple of minutes.
10. Remove from the pan, cut in half and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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OnionTomatoLimeTortillaLettuceAvocadoCorn tortillaBlack bean