October 3, 2023 | Stephanie Ouellette Recipe by: Pulses.org Ingredients 1 tbsp avocado oil or preferred oil ½ diced yellow onion 1 tsp chili powder 1 tsp ground cumin 1 tsp dried oregano 2 cups cooked black beans 1 ½ cups shredded jack cheese 1 ½ cups roasted butternut squash or veggie of choice 1 deseeded and finely diced jalapeno 1 sliced avocado 4 large plant-powered protein tortillas (at least 10 inches in diameter) 4 tostada shells Instructions Heat oil in a non-stick skillet and saute onions until translucent. Add spices to coat and gently stir in black beans. Cook until warmed through and remove from heat. To assemble crunchwrap, divide filling ingredients among 4 wraps in layers to the middle of each tortilla, leaving about 2 inches around the edges. Begin with shredded cheese, then add one even layer of roasted squash. Next, add a healthy scoop of bean and onion mixture—top beans with sliced avocado and a sprinkling of diced jalapeno. Place a tostada shell over the top of all ingredients. Add another light sprinkling of cheese to the top of the shell. *This will help seal your wrap while cooking. To fold crunchwrap; start by folding the tortilla in towards the center ingredients in sections. Work your way around until a six-sided hexagon-like shape is created. Place seam-side down in a heated non-stick skillet and cook on both sides until golden brown and the cheese is melted. Let cool slightly before serving. If desired, serve with sour cream, salsa, and cilantro. Enjoy! Serves 4