Loaded Veggie and Black Bean Crunchwrap

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vegetarian crunchwrap packed with black beans, roasted vegetables, tangy pico de gallo, and melted cheese, wrapped and grilled to a golden finish. This mexican-inspired vegetarian ready in about 40 minutes pairs large flour tortillas, drained and rinsed black beans, zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup diced zucchini, 1 cup diced red bell pepper, and 1/2 cup diced red onion with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tender and caramelized.
  2. Step 2: In a medium bowl, combine 1 cup drained black beans with the roasted vegetables.
  3. Step 3: Warm 4 large flour tortillas in a dry skillet over medium heat for 20 seconds each to make them pliable.
  4. Step 4: Lay each tortilla flat and spread 2 tbsp sour cream in the center, then add 1/4 cup of the veggie and bean mixture, followed by 2 tbsp pico de gallo and 1/4 cup shredded Monterey Jack cheese.
  5. Step 5: Fold the edges of the tortilla over the filling tightly to form a sealed wrap.
  6. Step 6: Heat a skillet over medium heat and cook each crunchwrap seam side down for 2-3 minutes until golden and crispy, then flip and cook the other side for 2 minutes until cheese melts.
  7. Step 7: Serve warm with extra pico de gallo or sour cream as desired.

Frequently asked questions

How long does Loaded Veggie and Black Bean Crunchwrap take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Loaded Veggie and Black Bean Crunchwrap?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large flour tortillas from drying out.

Can I substitute ingredients in Loaded Veggie and Black Bean Crunchwrap?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Loaded Veggie and Black Bean Crunchwrap for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Loaded Veggie and Black Bean Crunchwrap vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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