Southwestern Vegetarian Crunchy Fajita Wraps

Tips

• Serving Suggestion: This recipe is endlessly customizable, so feel free to add as many toppings as you’d like! A few of our favorites: diced avocado, cilantro, corn, cotija cheese, fresh or pickled jalapeños, and sour cream or crema. 

Step 1

In a large (12-inch) skillet, heat the oil over medium heat for 2-3 minutes. Add the vegetables in and sauté for at least 5 minutes or until they begin to soften and have some char or color to them. Add the fajita seasoning mix and water into the vegetables and stir well until well incorporated. Preheat your oven to 200°F.

Step 2

Add the black beans, picante sauce, and Campbell’s® Condensed Cheddar Cheese Soup to the skillet. Mix well until all of the ingredients are well incorporated and bring to a simmer over medium heat. Once ingredients have warmed through, remove from the heat and set aside.

Step 3

On a cutting board, cut 2 burrito tortillas into 4 equal-size quarters.  You should have 8 quarters, total.

Step 4

To assemble the wrap, lay an uncut burrito tortilla flat on a clean surface. Add a tostada shell to the center of the burrito tortilla. On top of the tostada shell, add 2/3 cup of the black bean, soup, and fajita-seasoned vegetable mixture, and 1/4 cup of shredded cheddar cheese. Be careful not to overfill the wrap. Place 1 of the 8 burrito tortilla quarters over the pile of toppings; this will cover the gap when you fold your wrap. You’ll have 2 quarters left over — see Tips for suggestions on how to use them.

Step 5

Fold the edges of the tortillas up over the tostada shell and filling in sections (work clockwise, holding each section down as you fold up the next). Heat a clean 12-inch nonstick skillet over medium heat. Place the wraps, 2 at a time, seam side down, in the skillet. Press the wraps down into the pan, flattening them.

Step 6

Let the pan heat up while pressing down the seams of the wrap for at least 5 minutes. This will ensure that the wrap stays closed. Once the wrap is golden brown, carefully flip and let the other side get crisp, for an additional 2-3 minutes. Remove the wrap from the pan, and place in the warmed oven. Repeat until all wraps are ready to serve.