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cut slice of vegetarian crunch wrap
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5 from 2 votes

Vegetarian Crunch Wrap

This Crunch Wrap can be easily revised to be Vegetarian or meat-filled, as you prefer!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Main Course
Cuisine: Mexican
Servings: 1
Calories: 381kcal


  • 1 Flour tortilla, extra large (12 inch)
  • ¼ can refried beans
  • 1 corn tostada shell
  • ½ cup black beans (from canned, rinsed and drained)
  • ½ sweet potato, sliced and steamed
  • ¼ cup spinach, fresh
  • 1 slice tomato, beefsteak or similar


  • Place flour tortilla on a flat surface and spread it with a layer of refried beans, up to about an inch from the edge.
  • Place the tostada shell on the refried beans.  Place the black beans in a bowl and mash slightly, then place on tip of the tostada shell.
  • Layer with the remaining veggies. Cover with cheese.
  • Fold the edge of the tortilla up to the middle of the ingredients.  Make multiple overlapping folds until all of the tortilla is folded up.
  • Heat a frying pan on medium heat with 1-2 TB of neutral oil (canola or grapeseed).  Place the wrap in the hot pan, folded side down and let it cook for about 2-3 minutes until golden brown.  Flip the wrap with a spatula to brown the other side.
  • Serve with salsa, sour cream, and any other toppings of your choice.


Serving: 1g | Calories: 381kcal | Carbohydrates: 66g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 716mg | Potassium: 651mg | Fiber: 13g | Sugar: 5g | Vitamin A: 9975IU | Vitamin C: 3.6mg | Calcium: 108mg | Iron: 4.2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.