These wraps are inspired by Taco bell's item of the same name. I wanted to make them a little more healthy while also taking the flavor up a notch from taco bell's mass produced variety.
This supply list is everything you should need for 6 wraps.
- 2 cans of black beans
- 3 Tbsp Butter
- Half of a red onion
- 3 cloves of garlic
- 8 eggs
- 12 pieces of bacon (you can add more if you like)
- 6 small corn tortillas
- 6 burrito size tortillas
- Shredded cheddar cheese
Other things you will need:
- Olive oil
- Salt and pepper
- Large non-stick skillet
- Stove top
- Sheet pan
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Step 1: The Tostada
Preheat oven to 375 degrees Fahrenheit
Lightly coat small tortillas with olive oil on both sides.
Arrange small tortillas on sheet tray in a single layer with no overlap. Season tortillas with salt to taste.
Place sheet tray into oven. Bake for 15-20 minutes or until tortillas are crisp.
Remove cooked tortillas to a wire rack and allow to cool.
Step 2: The Beans
Chop onion and garlic into small bits.
Heat a small bit of oil in a large non-stick skillet over medium high heat. Add onion and garlic and saute until onions are almost translucent.
Add beans. Season with salt and pepper to taste.
Simmer, stirring, for 9 minutes or until nearly all liquid is gone.
Transfer to bowl and set aside.
Clean skillet for future steps.
Step 3: The Eggs
(My pictures are not as accurate for this step because I had to make the eggs in smaller batches.)
Crack all eggs into a large bowl. Beat eggs until completely homogeneous and slightly foamy.
Heat skillet* over medium high heat. Add butter and swirl to cover the entire bottom of the pan.
Pour eggs into pan and quickly season with salt and pepper to taste.
Cook eggs, stirring constantly to prevent large curds from forming, to just before your desired consistency. (The eggs will continue to cook for a few moments after removed from the heat.)
Transfer eggs to a bowl and set aside.
Clean skillet for future steps.
*Skillet size becomes very important during this step. If the pan is too large then the eggs will cook quicker than you can stir them and become overcooked. My general rule of thumb is 3 scrambled eggs can be cooked in the same amount of space that 2 fried eggs can be cooked.
Step 4: The Bacon
You can cook your bacon however you wish. Usually I would bake mine, but this time I used the microwave due to a bit of a time crunch.
Step 5: Assembly and Cooking
Heat the non-stick skillet over high heat.
Layer one sixth of all the prepared ingredients in the center of a large flour tortilla. For structural integrity, the best order of layers from the bottom up is beans, egg, bacon, tostada, then cheese.
Fold the edges of the large tortilla to the top of the ingredient tower, towards its center. The edges of the tortilla will likely not cover the entire top of the ingredient tower, this is perfectly fine. This will form a roughly polygonal shape. (There is an example in the pictures for this step.)
Hold the wrap's shape and place it fold side down into the skillet.(You may lose some cheese or hear cheese sizzling in the pan, this is fine. The cheese melting will add to the seal of the wrap and will release easily from the pan when crisp.)Let brown for 60 seconds then flip and cook for another 60 seconds before transferring to a wire rack to cool.
Step 6: Eat!
Your crunch wraps are ready for the plate! You can eat them however you like, I like to add a little hot sauce to mine. If you are not ready to eat all of them now, proceed to the next step.
Step 7: Storage and Reheating
Wrap the completed wraps in tin foil, fold side down with the shiny side on the inside. I have only stored them for about 3 days because my family consumes them so quickly, but I don't see why they couldn't stay for the whole week.
To reheat them, heat the oven to 375 degrees Fahrenheit and place the desired amount of wraps into the oven while still inside their tin foil. Let the wraps warm up for 20 minutes before enjoying. I would warn against using a microwave for fear of explosions.
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