CALORIES: 316G
FAT: 9G
FIBER: 10G
PROTEIN: 11G
Taco Bell won’t be able to compete, when you bust out this vegetarian alternative to the Mexican fast food classic. Perfect this meal for the work week, and become a household legend overnight.
Cookware & Utensils
SKILL: EASY
TIME: 30MINS
SERVINGS: 2-4
TYPE: MEXICAN
Ingredients
- 1 sweet potato
- ¼ cup zucchini
- ¼ cup sweet onion
- ¼ cup bell pepper
- ½ tablespoon cilantro
- ½ cup red cabbage or lettuce
- ½ cup cheddar cheese
- 1 cup canned black beans
- ¼ cup pickled or fresh jalapenos
- 1 tablespoon medium salsa
- 1 tablespoon sour cream
- 2 large sandwich wraps
- 2 tostada rounds or tortilla chips
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
Instructions
Roast the sweet potato
Preheat your oven to 400 degrees. Wash and dry the sweet potato, cut in half lengthwise and poke a few holes with a fork. Place on a lightly oiled baking sheet. Bake for 30 minutes or until soft and oozing with goodness.
Cut the vegetables
Chop about ¼ cup of each; sweet onion, bell pepper, and zucchini. Take the head of cabbage and shave off about ½ cup, and chop finely if desired. Cut ½ cup of red cabbage and shred ½ cup of cheddar cheese, using a cheese grater. Lastly, finely chop 1 tablespoon of cilantro.
Mix the filling
In a large bowl add the roasted sweet potato without the skin, and mash using a potato masher or a large fork. Mix in zucchini and onion, 1 cup of drained black beans, 1 tablespoon chili powder, and ½ tablespoon cumin.
Assemble the crunchwrap
Clear a large area to assemble the first crunchwrap. Lay down a sandwich wrap and place a heaping spoonful of the sweet potato filling in the center. Next, add a layer of shredded cheddar cheese, and then a tostada round or a layer of tortilla chips (4 chips should make a round). Next, spread a layer of sour cream, then a layer of salsa to the top of the chips – go as thick or thin as your heart desires. Lastly, layer chopped cilantro, half of the bell pepper, jalapeños and finish with red cabbage or lettuce.
Fold the crunchwrap
Fold a side at a time, by pulling the edges towards the center and covering the filling. Continue in a circular pattern, overlapping each fold until you have a finished pentagon or hexagon shaped crunchwrap. If needed, flip upside down to hold the fold, so you can assemble the next one.
Pan fry and serve
Turn the stove burner to medium heat and then drizzle a little olive oil in a large fry pan. Once hot, fry the crunchwrap folded-side down for a few minutes or until browned. Flip over with a spatula and repeat. Once browned on both sides, serve with chips and/or guacamole. Double or triple this recipe for groups, parties or if starting your own Taco Bell!
