Vegan Mexican-Style Crunch Wrap

Ingredients

• 4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
• 1 15-ounce can of black beans, rinsed and drained
• 1 cup Skinny Nacho “Cheese” Sauce
• 2 jalapeños
• 2 cups cooked brown rice
• 2 Avocados, pit removed, and cut into bite-sized pieces
• 1 cup grape tomatoes, diced
• 1 yellow onion, diced

Method

1. Prepare all vegetables.
2. Lay one tortilla on a plate.
3. Place a 1/4 cup of cooked brown rice in the middle.
4. Place 1/4 of the can of black beans on top of the rice
5. Continue with 1/4 of the remaining ingredients...
6. Lay a single small tortilla or a quarter of an extra-large tortilla on top of the ingredients in the center.
7. Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
8. Heat a Non-Stick Pan for Oil-Free Cooking to medium-low.
9. Place tortilla folded-side down first. This will seal the folds.
10. Cook for about 7 minutes. Check for golden brown before flipping over.
11. Gently flip crunch wrap over.
12. Cook another 7 minutes, checking to make sure it is golden brown...
13. Make the remaining 3.
14. Serve with salsa and/or guacamole.
15. Enjoy!

Find more recipes from Kathy on her blog, and follow her on Instagram.

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