Burrito Crunch Wrap

Ingredients:
1 lb ground beef
1 can black beans, warmed

6 burrito size flour tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 diced tomato
1 cup shredded cheese
nacho cheese sauce

Directions:

Cook and crumble the ground beef (season with salt, pepper, onion powder, garlic, etc.), drain grease.

Warm up the nacho cheese sauce in the microwave and set aside.

Place a flour tortilla on a plate and warm in the microwave for about 20 seconds.

Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.

Place some meat and beans on top of the nacho cheese.

Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato and shredded cheese

To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla. You will probably need to wrip off a piece of another tortilla for the center so that tortilla is covering all of the insides.

Spray a skillet or cooking pan with cooking spray and heat over medium heat. Place the crunch wrap seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.

Flip over and cook the other side for another 2-3 min or until golden brown.

Cook the rest of your crunch wraps and eat immediately.