Sheet Pan Crunchwrap

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

8 large tortillas

2 cloves garlic (minced)

540 ml canned black beans (one large can, drained and rinsed, sub Beyond Meat packet)

1 packet taco seasoning

2 roma tomatoes (diced)

1 red onion (diced)

1½ cups tortilla chips (crushed)

1 head romaine lettuce (optional)

1 handful vegan cheese (shredded)

1 cup vegan sour cream (or coconut yogurt)

1 cup vegan queso (optional)

vegan sour cream (to taste)

guacamole (to taste)

jalapeños (to taste)

salsa (to taste)

步骤

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

In a pan over medium heat, sauté the garlic for 1 to 2 minutes until fragrant.

Add the black beans (or beyond meat) and taco seasoning along with 1/2 cup of water. Cook for 5 to 7 minutes, stirring frequently, until the beans or beyond meat are soft and flavorful. Lightly mash with the back of a spoon for a chunky texture.

Lay 6 of the tortilla wraps slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place the remaining 1 tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.

Spoon the meat or bean mixture evenly over the tortillas. Top with vegan cheese or homemade vegan queso and crushed tortilla chips. You can put your fresh toppings right in the quesadillas, or alternatively save for topping at the end.

Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.

Bake for 15 to 20 minutes, removing the top sheet pan halfway through if you'd like it extra crisp.

Let cool slightly before slicing into squares. Serve with your fresh toppings, extra sour cream, salsa, or guac if desired!

营养

• 卡路里: 339.5 kcal
• 总脂肪: 10.1 g
• 饱和脂肪: 3.8 g
• 不饱和脂肪: 5.5 g
• 钠: 1132.5 mg
• 总碳水化合物: 53.4 g
• 膳食纤维: 8.4 g
• 总糖: 6.9 g
• 蛋白质: 10.1 g