Vegan Crunchwrap Supreme
Ingredients:
- 6 large vegan tortillas
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup vegan cheese, shredded
- 1/2 cup vegan sour cream
- 1/2 cup salsa
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
Warm up the olive oil in a big pan over medium-low heat
Put in the corn, tomatoes, cumin, chili powder, salt, and pepper
Cook for 5 to 7 minutes, stirring every now and then, until everything is hot
Lay out a tortilla on a clean surface
Put a small amount of salsa in the middle
Put shredded lettuce, vegan cheese, vegan sour cream, avocado slices, and a scoop of the bean mixture on top
Along the edges of the tortilla, fold them in toward the middle, making pleats as you go
Keep doing this until the filling is inside the tortilla and it looks like a hexagon
Warm up a nonstick pan over medium-high heat
Put the crunchwrap on the pan with the seam facing down
Cook for two to three minutes, or until it turns golden brown
Turn the food over and cook the other side for another two to three minutes
Do it again with the rest of the tortillas and filling
Enjoy while still warm!

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