Ingredients
Scale
- 5 large flour tortillas (1 tortilla cut into quarters)
- 4 tostada shells or corn tortillas + oil to make your own
- 1 cup refried beans, warmed
- 4 large eggs
- Salt and pepper to taste
- Hot sauce to taste
- 24 tater tots, baked and broken up
- 1 handful cherry tomatoes, sliced
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C). Brush oil on corn tortillas and bake for 5-10 minutes until crispy.
- Bake tater tots, warm beans, shred cheese, and slice tomatoes. Cut one flour tortilla into quarters.
- Whisk eggs, season with salt and pepper, and scramble in a pan for 3-4 minutes.
- Place a large flour tortilla on a flat surface. Add a tostada in the center.
- Spread beans on the tostada. Layer tater tots, eggs, hot sauce, cheese, and tomatoes.
- Top with a tortilla quarter. Fold the large tortilla edges over, creating a sealed wrap.
- Heat a pan with oil and fry each crunchwrap for a few minutes per side until golden and crispy.
- Cut in half and serve immediately.
Notes
- For extra crispiness, press the crunchwrap lightly with a spatula while frying.
- Customize with bacon, avocado, or salsa for added flavor.
- Use gluten-free tortillas for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 220mg