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

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