Mini Crunch Wraps with Chipotle Sour Cream
8 taco size tortillas
24 round tortilla chips
1 pkg. taco seasoning
1 can garbanzo beans
shredded soy cheese
vegan sour cream
vegan butter or oil
Mix vegan sour cream with chipotle Tabasco to taste. Set aside.
Cook beans with taco seasoning according to packet directions, approximately 10 minutes.
Layer the tortilla chips, beans, soy cheese, and salsa VERY CAREFULLY on top of the tortilla. I have found 3 layers to work well.
Microwave 10 seconds to soften the tortilla, then carefully wrap all ends toward the center. Flip over and press down gently to seal the ends. Grill each side on a flat surface 3-4 minutes in a small amount of vegan butter or oil. They should be nicely brown.
Serve with chipotle sour cream!
My husband and I came up with these one night to satisfy a guilty taco bell craving. Much healthier! You could easily substitute black or refried beans instead of garbanzos, or guacamole for sour cream. The possibilities are endless!