I know I have a winner of a recipe when my non vegan husband gives a vegan recipe two thumbs up. This meatless nondairy black bean crunch wrap is just that. He loves the beef burrito at Mad Mex and he gave this comparable enthusiastic rating. 

For a cook I love this for its ease of preparation. I have made a similar crunch wrap in a past blog post recently, this is an easier version and as delicious. The black bean filling is simple to prepare. The cashew queso I used is also more convenient to create. One can use dry onion and garlic and you really have a pantry friendly recipe. 

I froze one of these wraps and air fried it to see if it will still make me happy. The answer is yes!  The photos of the air fried crunch wrap shown here is of this frozen one.

Vegan Black Bean Crunch Wrap

Adapted from this site and this past blog post

Black Bean Filling:

• 1 - 15 oz can Black beans, drained and rinsed 
• 1 small onion
• 1 garlic clove
• Vegetable broth
• 1/2 cup salsa
• 1 tsp chili powder 
• 1/2 tsp cumin powder 
• 1/4 tsp salt or to taste 

Saute the onions and garlic in vegetable broth till cooked in a sauté pan.  

Add the rest of the ingredients and heat till all the liquid evaporates. 

Mash the black bean mixture.

Cashew Queso:

See this blog post

• 1 cup cashew
• 1/2 cup water
• 1 4 oz green chilies
• 1 tbsp garlic flakes
• 1 tbsp nutritional yeast 
• 1/4 tsp each cumin, garlic and onion powders
• Salt to taste

Mix all the ingredients in a blender.

Crunch Wrap:

• One recipe of the black bean filling prepared above
• 1/2 to one recipe of cashew queso prepared above
• 4 large flour tortillas
• 4 small tostadas or air fried corn tortillas or corn tortilla chips
• 4 small flour tortillas
• 1 1/2 cups shredded lettuce
• 1 cup chopped tomatoes or salsa

Distribute the black bean filling and cashew queso into the large flour tortillas leaving one inch empty space on the edges of the tortillas.

Place a corn tortilla on top of the bean mixture.

Distribute the lettuce and tomatoes on top of the corn tortillas.

Place a small flour tortilla on top of the lettuce, tomato layer.

Fold the edges to form sort of a hexagon.  

Air fry the crunch wrap seam down for 8 minutes at 360 degrees Fahrenheit then flip and cook for 2 minutes more.

To air fry frozen crunch wrap, place unthawed crunch wrap seam down in the basket and air fry for 30 minutes or less (20 minutes) at 360 degrees Fahrenheit flipping halfway.