👩🏻‍🍳 Directions

• Prepare the black beans:

  • Heat olive oil in a skillet over medium heat. Add black beans, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir and cook for 5–7 minutes until warmed through. Mash slightly with a fork for a thicker consistency. Squeeze in lime juice and stir.
    

• Assemble the wraps:

  • Warm the tortillas slightly to make them pliable.
  • In the center of each tortilla, layer in this order:
    • A scoop of black bean mixture
    • 1 tostada shell
    • A spoonful of sour cream or yogurt
    • Shredded lettuce
    • Diced tomatoes or salsa
    • Shredded cheese
    • Guacamole or avocado
  • Fold the edges of the tortilla over the center in a circular pattern, covering the filling completely. Press down to secure the fold.

• Cook the wraps:

  • Heat a clean skillet over medium heat.
  • Place each wrap seam-side down and cook for 2–3 minutes, or until golden brown and sealed.
  • Flip and cook the other side for another 2–3 minutes until crisp.

• Serve:

  • Slice in half and enjoy warm with extra salsa, guacamole, or a squeeze of lime!