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4
10 minutes
15 minutes
Blackstone Street Taco Seasoning, to taste
1 can nacho cheese sauce
4 large flour tortillas (12-inch)
4 tostada shells (or crunchy corn tortillas)
Shredded lettuce
Diced tomatoes
Sour cream
Shredded Mexican blend cheese
Preheat one side of your griddle to medium heat and the other to low.
Add the black beans to a small pot and place on the medium-heat side. Season with Street Taco seasoning and stir occasionally. In a separate pot, heat the nacho cheese sauce, stirring frequently until warmed through.
To assemble, place a large spoonful of nacho cheese in the center of each flour tortilla. Add 2–3 spoonfuls of black beans, then top with a tostada shell.
Layer on sour cream, shredded lettuce, diced tomatoes, and shredded cheese. Fold the edges of the tortilla inward, overlapping to fully enclose the filling.
Place each crunchwrap seam-side down on the griddle. Cook for 2–3 minutes, or until golden and crispy. Flip and cook the other side until toasted.
Serve hot with your favorite hot sauce, guacamole, or pico de gallo.
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