Taco...Wednesday?

Thank you to this posts guest columnist Talia!

I don’t really feel like having tacos today…said no one EVER.

Taco Tuesday is a staple in our household, and it inspired me to expand the definition of what ‘Taco Tuesday’ typically means and test out a new Mexican-style recipe. After taking a stab at these Crunchwraps for the first time, we were hooked, and Taco Tuesday quickly turned into Crunchwrap Tuesday. While this recipe has a lot of moving parts, especially living with one vegetarian and one carnivore in the household, the end result is worth every minute.

The other good news about this recipe is that you can stack your Crunchwrap with whatever fillings you like (basically any toppings you would put on a taco could work in your wrap) and make modifications depending on your dietary restrictions. In the same breath, you can choose not to include certain toppings that aren’t to your taste.

 

Here is what I put in ours…

Ingredients (with vegetarian substitutes):

2 large flour tortillas

2 small flour tortillas

2 corn tortillas

¾ pound of ground beef (I used tempeh as my vege filling)

Shredded Mexican-blend cheese (I used SO Delicious dairy-free)

½ onion

1 can black beans

Sour cream

Chopped lettuce (about two small handfuls worth)

Taco seasoning

Salt and pepper to taste

Cooking spray

Olive oil

Butter

Additional topping ideas:

Avocado

Diced tomatoes or salsa

Tostadas

1.     Preheat the oven to 400°F and lightly spray both sides of the tortillas with cooking spray and place them on the baking sheet. Lightly season them with salt.

2.     Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip.

Beef

Add 1 to 2 tablespoons of olive oil to a skillet over medium heat. Add the ground beef and cook until fully brown and juice is absorbed. Add taco seasoning to the amount of your liking.

Fillings

Onion: Thinly slice your onion and add to separate skillet on medium heat with one tablespoon of olive oil. Add salt and pepper to taste. Cook until brown.

Beans: I like to heat up my beans in a pot without the liquid for about ten minutes, so they turn into that refried bean type texture. You can keep your beans cold if that’s what you prefer.

Assembly

1.     Place your large tortilla flat on a plate.

2.     Build your crunchwrap: Add a scoop of ground beef to the center of the flour tortillas, leaving a generous border for folding. Sprinkle with a generous amount of cheese. Add a scoop of your beans and onions, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce. Place tostada on top and spread with sour cream (now would be the time to also add guacamole or tomato if you choose to include). Top with chopped lettuce. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

3.     In a skillet over medium heat, heat a tablespoon of butter (or olive oil if you prefer). I also spread a bit of butter around the perimeter of the Crunchwrap itself to really ensure the tortillas get browned, but this isn’t a necessary step. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 to 5 minutes per side. Repeat with remaining Crunchwrap(s).

Thanks Talia!