Blackstone: Crunchwraps

EQUIPMENT

• Blackstone (or similar) Griddle

• Metal Spatula

• Meat/Potato Masher

INGREDIENTS

• 1 lb Ground Beef

• 1 pack Taco Seasoning

• 1 can Black Beans

• 4 Large “Burrito Style” Flour Tortillas

• 4 Small “Taco Style” Flour Tortillas

• 4 Tostadas

• 1 cup Shredded Cheese

• 1/4 cup Sour Cream

• (optional) Guac, Hot Sauce, and/or Salsa Verde

INSTRUCTIONS

• Prepare the Ground Beef and Black Beans:

  • Preheat your Blackstone griddle to medium-high heat.

  • Pour undrained black beans into small sauce pot to begin warming through.

  • Add a little olive oil or Duck Fat Cooking Spray to the griddle surface.

  • Cook the ground beef on the griddle, breaking it up with a spatula until it’s fully cooked and browned.

  • Add the taco seasoning mix and follow the package instructions (usually involves adding water and simmering until thickened).

  • Once beans begin to bubble, stir and set aside.

  • Remove the beef from the griddle and set aside.

• Warm the Tortillas:

  • Briefly warm the large flour tortillas on the griddle for about 10-15 seconds on each side to make them pliable. Set them aside.

• Assemble the Crunchwrap:

  • Lay a warm flour tortilla on a flat surface.

  • In the center of the tortilla, add a few tablespoons of ground beef.

  • Scoop black beans over the beef, and sprinkle on generous amount of shredded cheese.

  • Place a tostada shell on top of the beef and cheese layer.

  • Spread a layer of sour cream over the tostada shell.

  • Add fixing (if using) over the sour cream, then add hot sauce if desired.

• Fold the Crunchwrap:

  • Center the smaller flour taco shell over the pile.

  • Carefully fold the edges of the tortilla up and over the center, creating pleats as you go around. Continue folding until the fillings are fully enclosed.

• Cook the Crunchwrap:

  • Lightly grease the Blackstone with a bit more olive oil or cooking spray.

  • Place the folded side of the crunchwrap down on the griddle. Cook for 3-4 minutes until it’s golden brown and crispy.

  • Carefully flip the crunchwrap and cook the other side for another 3-4 minutes, or until crispy and heated through.

• Serve:

  • Remove the crunchwrap from the griddle and let it rest for a minute.

  • Cut in half and serve with your favorite sides like salsa, extra guacamole, or hot sauce.

• Tips:

• Make sure not to overfill the crunchwrap to ensure it seals properly and cooks evenly.

• If you prefer a spicier crunchwrap, add some jalapeño slices inside before folding.