Crunch Wrap Supreme-Vegetarian!

Crunch Wrap Supreme, but vegetarian! How cool! I will admit this recipe is hard to make but if you have all the ingredients and allow yourself a large chunk of time you will be able to make this and have a blast! We'll be making our own everything from warm flour tortillas to the crunch of the wrap tostadas!

This recipe is based on Joshua Weissman's Crunch Wrap Supreme!

Ingredients

For black beans filling

1 tablespoon cooking oil

1 tablespoon garlic minced

1 15oz can black beans

1/2 cup salsa using store-bought.

1/2 teaspoon cumin seeds powder

1 teaspoon Red chili powder or paprika

salt and black pepper to taste

For Avocado Mash

2 ripe avocados

1/4 cup sour-cream or full fat plain yogurt

1/2 lemon juiced, adjust to taste

1/8 tsp pepper powder adjust to taste

1/2 tsp salt adjust to taste

For Flour Tortillas

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/3 cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

For Corn Tortillas (tostadas) 

2 cups  masa harina

1 1/2 to 2 cups hot water

1 teaspoon fine sea salt

For Vegetarian Crunchwrap Supreme

4 large tortillas burrito size, 10inch or larger.

4 small tortillas taco size, 4-5 inch or smaller.

4 tostadas

Black beans filling recipe included below

Avocado mash as needed, homemade or store-bought - recipe included 

1 tomato finely chopped

1/2 red onions finely chopped

2-3 green onions chopped

2 tbsp cilantro chopped

2 cups shredded lettuce

2 cups shredded Cheese using Mexican cheese blend

Directions

FOR FLOUR TORTILLAS

Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

Transfer dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.

When the pan is hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft. 

CORN TORTILLAS

Mix the dough: In a large mixing bowl, briefly whisk together masa harina and salt.  Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form.  Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.  The dough’s texture should feel springy and firm, similar to Play-Doh.  If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour.  If it feels too dry and crackly, add in an extra tablespoon or two of hot water.

Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.

Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.

Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press. (I use a ziplock bag; see notes below.)  Then gently press the dough ball until it forms a 4- to 5-inch tortilla.

Cook the tortilla. Heat a non-stick skillet or comal over medium-high heat.  Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet.  Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.  The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign!  Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.

Repeat with the remaining tortillas. I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time.  If you notice that the skillet begins to seem too hot, just turn down the heat a bit.

Serve. The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So I recommend using the tortillas at the bottom of the stack first — they will be the softest. 

To make black bean (meatless) filling:

In a cooking pan heat oil and once hot add the minced garlic, sauce for a couple of seconds and add the drained and rinsed canned beans followed by spices cumin powder, red chili powder or paprika, salt and pepper. Mix well and cook for a min.

Stir in your favorite kind of salsa and mix well. Using the back of your spoon mash the beans a few times. This will make the beans filling creamy and thick. This bean filling should be dry consistency. So cook on medium low until all liquid has dried out.

This filling will make 4 crunchwraps. You can make the black beans filling ahead of time (a day or two in advance) and refrigerate.

To make avocado mash:

Add all ingredients listed for making the mash to a blender and blending until smooth and thick. You can make this ahead and refrigerate. There may be slight discoloration (expected due to oxidization of avocado), just mix and use.

To build the Crunchwrap:

Take your large tortilla (you can warm it up if needed). We will be cooking this wrap later so this step is optional.

In the centre of your tortilla, spread 1 portion of black bean filling about the size of the tostada.

Then put the tostada in the middle

Next layer on the avocado mash (or guacamole or mashed avocados and sour-cream).

Add the toppings lettuce, tomatoes, onions, green onions, and finally add cheese.

Place the smaller tortilla on the cheese and now we are ready to fold/close the wrap.

To fold the Crunchwrap:

This may look tricky at first but gets easier with each one you make. Fold the bigger tortilla over the small as shown. It may not join in the centre (expected) which is why we are using the smaller tortilla as a seal. Keep folding overlapping some of the tortilla over the previous fold.

Vegetarian Crunch Wrap -

Keep folding until its formed a hexagon like shape (about 6-7 folds). Press gently so they hold shape. The wrap folds may not stick at this point which is ok since it will when we cook it. Alternately you can apply some water while folding to help seal (optional). Immediately transfer it for cooking.

 

To cook the Crunchwrap:

Heat a skillet on medium heat and brush with some oil. Carefully transfer the crunchwrap seam side down on the hot griddle. Cook for 1-2 mins until it golden brown and bottom is crispy and edges sealed. Now flip and cook the other side in same manner.

Make the remaining crunchwrap in similar manner.

Serve them hot and crispy with your favorite dipping sauce just on its own or with a side of roasted veggies, salad, tortilla chips or Mexican rice and beans too.

Tips:

Instead of using two different size tortilla’s you can also cut circles out of the bigger tortilla and use them to seal.

I've used canned black beans but you can cook the black beans from scratch on stove top, traditional pressure cooker or InstantPot.