Step 1

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.

Step 2

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.

Step 3

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

Step 4

Add all ingredients listed for making crema 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.

Step 5

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

Step 6

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

Step 7

Layer the queso on top of the black beans followed by cheese and tostada.

Step 8

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

Step 9

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

Step 10

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

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

Make the remaining crunchwrap in similar manner.

Step 15

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.