Mexican Street Corn Crunch Wrap

Griddled whole grain wrap stuffed with spiced black beans, creamy elote corn, a crunchy tostada, and fresh pico de gallo

Calories: 470, Carbs: 75 g , Protein: 17 g, Fat: 12 g , Sat. Fat: 4.5 g , Sodium: 660 mg , Fiber: 12 g

Prep Time: 15 to 20 minutes Cook time: 20 to 25 minutes Yield: 4 servings; 1 crunch wrap per serving Difficulty level: Intermediate

Ingredients

Prepare

1. Place the tortillas flat on a counter or cutting board.
2. Spread 1/2 cup beans and 1/3 cup corn in the center of each tortilla.
3. Place one baked tostada on top of the corn.
4. Starting at the top (12 o’clock position), fold the tortilla toward the center. Continue folding around the edges until the tostada is fully enclosed.
5. Heat a griddle or skillet over medium heat.
6. Place the wrap fold-side down on the griddle and cook for 3 to 4 minutes until crispy and golden brown.
7. Flip and cook for another 3 to 4 minutes until crispy and golden brown. Repeat this process to cook the remaining stuffed tortillas.
8. Place the crunch wraps on a cutting board and cut them in half. Enjoy immediately with 1/4 cup pico de gallo.

1. Preheat the oven to 425 degrees Fahrenheit and coat the baking sheet with vegetable oil spray.
2. Spread the corn in an even layer on the baking sheet and coat again with vegetable oil spray. Roast for 8 to 12 minutes or until golden and slightly charred.
3. Remove the corn from the oven and cool it quickly.
4. In a large bowl, mix the corn with the remaining ingredients until well combined, then cover and refrigerate for up to 2 days.

1. Gently squeeze most of the seeds from the tomatoes, then dice them into 1/2-inch pieces.
2. In a medium bowl, toss together the tomatoes, onion, cilantro, and jalapeño.
3. Add the salt and lime juice, then stir in the oil until well combined.
4. Let the mixture sit for a few minutes so the flavors can blend.

1. Heat the oil in a large saucepan over medium-high heat.
2. When the oil is shimmering, add the garlic, jalapeño, and cumin and cook for 30 seconds until fragrant.
3. Stir in beans with their liquid and reduce the heat to medium. Cook for 5 to 7 minutes, stirring occasionally to prevent sticking.
4. Mash coarsely with a fork or masher and cook for an additional 5 to 7 minutes until thick.
5. Enjoy immediately or cool and refrigerate for up to 3 days.

Use leftover smashed beans as a quick dip for tortilla chips, a spread for quesadillas or tacos, or a base for a grain bowl.
Use gloves to handle peppers. Pepper juice can burn the eyes. Wash your hands thoroughly with soap and water after handling peppers.
No Tostadas? Bake or air-fry corn tortillas at 400 degrees Fahrenheit for 3 to 6 minutes until crispy.
Prep Ahead: You can make the beans, corn, and tostadas up to 2 days ahead. Store separately and assemble just before cooking.
Make It Your Way! Swap black beans for pinto or red beans for a different flavor.