You won’t believe how easy it is to make your own black bean crunch wrap supreme.

This recipe looks complicated but couldn’t be easier.

You start with a layer of black beans on a large tortilla.

I used black beans I cooked in my slow cooker.

Make sure to leave a large border when you spread the beans.

Next, you are going to add cheese ONLY if you want to.

For me, I prefer to leave it off. I’m happy to get all my creamy goodness from the guacamole.

That said, my family is all about the layer of cheese, so I add it to theirs.

The beauty of making these at home is you can customize each wrap to suit everyone’s personal taste.

Now here comes the crunch part.

I don’t use a tostada shell as most recipes do.

The tostada shell can make it really hard to fold the burrito edges over.

Instead, I use 5 tortilla chips.

This allows me to layer them in a way that will still allow me to fold up the burrito into the perfect crunch wrap shape.

My goal was to make a healthier version of the popular fast food crunch wrap supreme.

The more chips you add, the less healthy this meal becomes.

Five chips add just enough crunch to every bite without adding a ton of calories, sodium, and fat.

The fast-food version of the crunch wrap supreme uses sour cream.

My version uses guacamole because I never pass up an opportunity to use guacamole on anything!

I’ve never tried it with sour cream, but I don’t see why it wouldn’t work.

Finally, pile on some shredded lettuce and tomatoes.

Now you are ready to start folding.

The heat from the warm black beans helps soften the tortilla so you can easily wrap it up.

You don’t have to get it perfectly tight, but try to get as close as you can.

Another way to save calories is to toast your wrap in a hot dry pan instead of frying it in oil.

Flip and toast both sides, and you have dinner!

Pretty easy, wouldn’t you say?

If you make this Black Bean Crunch Wrap Supreme recipe at home, let me know how they turn out!