Skip Taco Bell, and make your own vegan version of this skinny vegan crunch wrap supreme at home. Get a little crunch in your burrito by filling it with vegan goodness.

CRUNCH WRAP
4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
1 15 ounce can black beans, rinsed and drained
1 cup Skinny Nacho “Cheese” Sauce
2 jalapeños
2 cups cooked brown rice
2 Avocados, pit removed, and cut into bite sized pieces
1 cup grape tomatoes, diced
1 yellow onion, diced

4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters) 1 15 ounce can black beans, rinsed and drained 1 cup Skinny Nacho “Cheese” Sauce 2 jalapeños 2 cup s cooked brown rice 2 Avocados, pit removed, and cut into bite sized pieces 1 cup grape tomatoes, diced 1 yellow onion, diced

Prepare all vegetables
Lay one tortilla on a plate surface
Place a 1/4 cup of cooked brown rice in the middle
Place 1/4 of the can of black beans on top of the rice
Continue with 1/4 of the remaining ingredients.
Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.
Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Heat a Non-Stick Pan for Oil-Free Cooking to medium low
Place tortilla folded side down first; this will seal the folds
Cook for about 7 minutes; check to make sure golden brown before flipping over
Gently flip crunch wrap over
Cook another 7 minutes, checking to make sure it is golden brown.
Make remaining 3 (I use different pans to have them all done at once).
Serve with salsa or guacamole or BOTH!
See website for helpful photos