Homemade CrunchWrap (Taco Bell Style) Mexican recipe by RinkusRasoi

Ingredients

• 1 tbsp Olive Oil (any neutral oil can be used)
• 0.5 cup Onion (finely chopped)
• 1 tsp Garlic (minced)
• 1 tsp Green Chili (chopped, optional for heat)
• 1 can Refried Beans (Al Paso brand or any canned refried beans)
• 1 tbsp Taco Seasoning (store‑bought or homemade)
• 2 tbsp Water (just enough to moisten the beans)
• 1 piece Large Flour Tortilla (burrito‑size, for the base layer)
• 2 tbsp Queso Dip (cheese dip, spread on the base tortilla)
• 1 piece Corn Tostada (small corn tostada for extra crunch)
• 2 tsp Sour Cream (regular sour cream)
• 0.25 cup Lettuce (shredded)
• 2 tbsp Shredded Cheese (Mexican blend or cheddar)
• 1 piece Extra Flour Tortilla (same size as base tortilla, cut into a disc for the top layer)
• 1 spray Cooking Spray (for greasing the grill pan)

Instructions

1. Sauté aromatics

   Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until it turns light pink, about 2 minutes. Stir in 1 tsp minced garlic and 1 tsp chopped green chili (optional) and cook another minute.

   Time: PT5M

   Temperature: medium heat

2. Cook the beans

   Add the canned refried beans to the skillet, breaking them up with a spoon. Sprinkle 1 tbsp taco seasoning and drizzle 2 tbsp water. Stir well and let the mixture cook for 3–4 minutes, until the water evaporates and the beans are thick but not dry.

   Time: PT5M

   Temperature: medium heat

3. Cut tortilla disc

   Place a large flour tortilla on a cutting board. Using a round cookie cutter (or any circular object), cut out a disc about 4‑5 inches in diameter. Set the disc aside; you will need two discs per wrap (one for the base, one for the top).

   Time: PT2M

4. Assemble the Crunch Wrap

   Lay one tortilla disc on a clean surface. Spread 2 tbsp queso dip evenly. Place the corn tostada on top of the dip. Spoon 1 tbsp of the prepared beans over the tostada, then add 2 tsp sour cream, shredded lettuce, and shredded cheese. Finally, place the second tortilla disc on top.

   Time: PT5M

5. Seal and grill

   Heat the grill pan over medium‑high heat and lightly spray with cooking spray. Fold the assembled wrap in half, pressing the edges together. Place the folded wrap onto the hot pan, press down with a spatula, and cook for 3–4 minutes until the bottom is golden and crisp. Flip carefully, press again, and cook another 2–3 minutes.

   Time: PT4M

   Temperature: medium‑high heat

6. Serve

   Remove the Crunch Wrap from the pan, let it rest for a minute, then slice diagonally and serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g