Veggie Supreme Crunch Wraps

If I expect to keep the Mr. invested in ‘Meatless Monday’ I have to ensure I stay creative with the recipes we make. We are suckers for a Portobello Burgers on Monday’s but I still have to mix it up. These wraps are technically just a fancy quesadilla but damn are they fully loaded and so damn good! I really enjoyed them and I was a little worried about securing the tortilla on all sides for it to stay together but it was much more simple then I had expected.

Serving Size: 2

Ingredients

• 2 Large Tortilla Wraps

• 2 Small Tortilla Wraps

• 1 Cup Shredded Cheddar Cheese

• 1 Cup Iceberg Lettuce, shredded

• 3/4 Cup Refried Beans

• 3/4 Cup Black Beans

• 3/4 Cup Corn

• 3/4 Cup Peppers, sliced

• 1/2 Cup Spicy Queso Dip

• 1/2 Cup Red Onion, sliced

• 2 Roma Tomatoes, chopped

• 1 Avocado, chopped

• Cooking Spray

Directions

• Layer all ingredients on the large tortilla (equally split between each of the large tortillas), only spreading out as far as the little tortilla will cover because you are going to use that to cover the top. I always start with the refried beans. Spread that out first then top with black beans, peppers and red onion.

• Next I lather on the queso dip. you always want the wet ingredients in the middle to contain the moisture.

• On top of the queso add the shredded cheese, corn and lettuce.

• Next lay the smaller tortilla on top of the ingredients and lightly/evenly press down. Grabbing the edges of the large tortilla, fold them up and over the small one creating a sort of hexagon look for the tortilla. Lightly press down securing the edges of the tortilla.

• Spray a pan with cooking spray and heat up under medium heat. Once fully heated, carefully flip the wrap onto the frying pay with folded sides down. This helps secure the tortillas together.

• Grill until gold brown then flip. Grill the other side. Cut in 1/2 and serve with salsa and sour cream.