Sheet Pan Crunchwrap

• 8 large tortillas
• 2 cloves garlic
• 540 ml canned black beans
• 1 packet taco seasoning
• 2 count roma tomatoes
• 1 count red onion
• 1.5 cups tortilla chips
• 1 head romaine lettuce (optional)
• 1 handful vegan cheese
• 1 cup vegan sour cream or coconut yogurt
• 1 cup vegan queso (optional)
• guacamole (optional)
• jalapeños (optional)
• salsa (optional)

Instructions

1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Sauté minced garlic in a pan over medium heat for 1–2 minutes until fragrant.
3. Add the canned black beans (or Beyond Meat) and taco seasoning with 1/2 cup water. Cook 5–7 minutes, stirring frequently, until soft and flavorful. Lightly mash with the back of a spoon for a chunky texture.
4. Lay 6 tortillas slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place a seventh tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.
5. Spoon the bean (or meat) mixture evenly over the tortillas.
6. Top with vegan cheese or vegan queso and crushed tortilla chips. Add diced tomatoes and red onion. Add romaine lettuce if desired and dollops or a drizzle of vegan sour cream or coconut yogurt.
7. 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.
8. Bake for 15–20 minutes, removing the top sheet pan halfway through if you'd like it extra crisp.
9. Let cool slightly before slicing into squares. Serve with extra sour cream, salsa, guacamole, and jalapeños to taste.