Black Bean Crunchwrap Casserole

If you love a Crunchwrap but don’t love standing at the stove flipping them one by one… this is your weeknight answer 🌮✨

Ingredients

For the Bake:

•2 tbsp olive oil

•1 small onion, diced

•2 cloves garlic, minced

•2 bell peppers, diced

•1 can black beans, drained & rinsed

•1 can white beans, drained & rinsed

• 2 tbsp chili powder

• 2 tsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp dried oregano

• 1 tsp salt

• ¾ cup water

•6–12 large tortillas (gluten-free if needed!)

•2 cups shredded vegan cheese

•1 cup salsa (drain if watery)

•Tortilla chips or tostadas

For the Cashew Cheese Sauce:

•1 cup raw cashews, soaked 10 minutes in boiling water & drained

•¾ cup fresh water (add more if too thick)

•3 tbsp nutritional yeast

•1 tsp garlic powder

•1 tsp onion powder

•½ tsp salt

For the Toppings:

• Shredded Lettuce

Directions

1. Preheat oven to 375°F. Lightly grease a casserole dish. Line with tortillas, letting the edges hang over the sides, and place one tortilla in the centre. Set aside.

2. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until soft - about 5 minutes.

3. Add all beans to the skillet with seasoning and water. Simmer 5–7 minutes.

4. Start to assemble the casserole in your casserole dish.

5. Layer in this order: vegan cheese → salsa → tostadas or chips → cashew cheese → bean mixture.

6. Add 1 extra tortilla in the centre. Fold the outer tortilla edges over the top and brush lightly with olive oil.

7. Bake 30–35 minutes until golden . Let rest 5 minutes, then carefully flip onto a sheet pan or serving platter.

8. Slice and top with extra cashew cheese, and shredded lettuce. Enjoy!