Crunch Munch… Lunch

Confession: my weakness is the Taco Bell Crunchwrap. It started when I was pregnant with Liam and Mexican style food was the only thing I could sort of keep down. Ever since then, I think it would be fair to say I have a problem. As in, if the thought of a Crunchwrap passes through my head at 10am, I can’t get it out of my head until my belly has been filled with 500+ calories of sodium.

CRUNCH!!!!

For some reason, although I’ve been eating them for years, I was under the impression that there were refried beans in the Crunchwrap . And for this mistaken reason, I put off trying to make it in my own kitchen. It took me quite a while, but I did figure out a fantastic recipe for refried beans. I didn’t take a photo because, well, pureed beans aren’t… pretty.

Crockpot Refried Beans

  • 1 pound dry pinto beans
  • 9 cups chicken broth
  • 1 small onion
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 1/2 cup milk
Put the beans, broth, onion, garlic powder and salt in a crockpot.  Set the temperature on low and cook for 12 hours. Remove the onion from the pot and strain the beans, but SAVE the broth. I have always made my beans in the food processor, but this time I used my immersion blender… I’m a convert. Smooth and silky, they were the perfect texture! Add in the milk and as much broth as you need to make it smooth. The beans get firmer as they cool, so make the beans a little bit watery. Season to taste.
To assemble a Crunchwrap, all you need are large tortillas, small crunchy corn tortillas and whatever filling you desire. I made the refried beans, rice, taco meat, cheese sauce made with Monterrey Jack Cheese and 3 slices of white American I also had salsa, shredded cheese, lettuce and sour cream for the sides. Pile and layer your fillings before folding up the tortilla and then grill. We have a George Foreman grill; it’s pretty quick to set up and use. So yes, it’s still not a candidate for nutritious meal of the year, but man is it good. So, amazingly good. I am trying out freezing a wrap and some of the beans to see how well they hold up for advance pre. I am hopeful. 🙂
Sadly, my husband took the opportunity to use some of the dozens of stockpiled Taco Bell sauces to add an “authentic” flavor and according to him, the addition made it “perfect”. I made mine with just rice, beans and cheese and a full 2 hours later am still pleasantly sated. Obviously, by making this meal at home, I have control over all the ingredients AND I can make it whenever I’d like… errr… experiment with fillings.  Ahem.
And thus ends my tale of addiction to cheap fast food. Have you ever tried
a fast food remake of your own?

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