Crunchwrap Supremes (homemade And Healthy!)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 flour tortillas, large-burrito size
• 6 small corn tostadas
• 8 ounces cheddar cheese
• 2 garlic cloves, minced
• 1/2 onion, diced
• 1 (14 ounce) can diced tomatoes, drained
• 1/2 teaspoon chili powder
• 2 teaspoons cumin powder
• 1 cup marinara sauce
• 1 (16 ounce) can black beans, rinsed and drained
• 1 tablespoon chopped cilantro (optional)
• salt and pepper
• sour cream (optional)
• olive (optional)
• jalapeno (optional)
• shredded lettuce (optional)
• avocado (optional)

Recipe

• 1 spray a large skillet with cooking spray. add garlic, onions, tomato, cumin, and chili powder. cook on medium heat until onion is tender. add marinara sauce and cook 5 minutes more. stir in beans, cilantro, salt and pepper.
• 2 warm your tortillas in the microwave to make it soft enough to bend. place 1/6th of the cheese in the center of the tortilla, covering it about the size of the tostada shell. spoon 1/6 of the bean/tomato mixture over the cheese. place the tostada shell on top. then cover the shell with all of your favorite toppings.
• 3 wrap the edges of the tortilla up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it).
• 4 with some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. lightly pressed down with your spatula to seal the folds and brown.
• 5 carefully flip it over once the edges are sealed and lightly brown the bottom side.
• 6 repeat on remaining tortillas.