RealFoods vegetarian Crunchwrap Supreme
ingredients
Main assembly
12 spinach or whole wheat flour tortillas
12 corn tortillas, fried (tostadas)
12 ounces black beans comino (sub-recipe)
12 ounces roasted corn (sub-recipe)
2 tablespoons taco spice
6 ounces lettuce, shredded
1½ cups tomatoes, diced
12 ounces vegan cheese
12 ounces pico de gallo (sub-recipe)
12 ounces guacamole
12 cups cilantro lime rice (sub-recipe)
Garnish (as needed)
jalapeño, fresh
limes, charred
cilantro leaves, picked
vegan sour cream (optional)
Black beans comino
8 ounces black beans, soaked
2 tablespoons olive oil
½ cup yellow onion
1 tablespoon garlic
¼ cup red bell pepper
¼ cup green bell pepper
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon coriander
½ teaspoon oregano
2 tablespoons cilantro
1 tablespoon lime juice
1 teaspoon salt
½ teaspoon black pepper
6 ounces vegetable stock
Roasted corn
2 tablespoons olive oil
12 ounces yellow corn kernels, fresh or frozen
6 ounces yellow onions
1 cup scallions, sliced fine
1 tablespoon garlic
½ teaspoon salt
½ teaspoon black pepper
Cilantro lime rice
12 ounces jasmine rice
1 quart water, cold
2 tablespoons lime juice and zest
3 ounces cilantro, fresh, chopped
1 tablespoon garlic, fresh
1 tablespoon olive oil
Pico de gallo
3 Roma tomatoes, seeded and diced
¼ cup yellow onion, fine dice
½ cup cilantro, chopped fine
1 tablespoon jalapeño, diced
1 lime, zested and juiced
½ teaspoon salt
black pepper, a pinch
preparation
1. Fry corn tortillas until crispy and set aside.
2. Warm flour tortillas slightly to make them easier to fold.
3. Lay 1 flour tortilla flat and add 1 ounce black beans comino, 1 ounce roasted corn, a shake of taco seasoning, 0.5 ounce shredded lettuce, 1 tablespoon diced tomato, and 1 ounce vegan cheese; top with 1 crispy corn tostada.
4. Fold gently from the bottom, folding over to the right to create a hexagon shape.
5. Heat a flat-top or nonstick pan and sear the folded Crunchwrap seam-side down for 30–45 seconds over medium heat until set.
6. Flip and toast the flat side 30–45 seconds until nicely seared.
7. Cut in half and serve with pico de gallo, guacamole, cilantro lime rice, charred limes, and picked cilantro; add vegan sour cream if desired.
8. Black beans comino: soak beans in cold water at least 1 hour. Sweat onion and garlic in olive oil 5 minutes, add bell peppers and cook 2 minutes. Add cumin, chili powder, coriander, and oregano and sauté 30 seconds. Add lime juice, vegetable stock, salt, and pepper and simmer 20–25 minutes until beans are tender; hot hold at 135°F or higher or cool for later use.
9. Roasted corn: sauté onions and garlic in oil 2–3 minutes. Add corn, scallions, salt, and pepper and sauté 8–10 minutes; hot hold at 135°F or higher or cool for later use.
10. Cilantro lime rice: sweat garlic in olive oil 1 minute. Wash rice until water runs clear. Cook rice with water and garlic using rice cooker settings, then fluff and fold in lime juice, zest, and cilantro; hot hold at 135°F or higher.
11. Pico de gallo: combine all ingredients in a bowl, rest at least 15 minutes, and refrigerate to 40°F or lower.
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