Black Bean Crunch Wraps

Peel and thinly slice the onion. Add just half of the sliced onion to a large bowl along with the cabbage, oregano, sugar, apple cider vinegar, and a pinch of salt and pepper. Mix curtido with your hands for a minute to break down the cabbage slightly.

Peel the garlic. Trim, deseed, and thinly slice the poblano. Slice the tomato. Drain and rinse the black beans. Peel the papery husks off the tomatillos, then rinse and dice them.

Place a small saucepan over medium-high heat. Add the garlic, diced tomatillos, ½ cup water, 1 tbsp olive oil, ¼ tsp salt, and bring to a simmer. Cook, stirring occasionally, until tomatillos are softened and the liquid thickens slightly, about 5 to 6 minutes. Add the cooked tomatillos to a blender and blend until smooth. Add the sour cream, blend again, taste, and adjust seasoning with salt and pepper.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the remaining sliced onion, sliced poblano, and a pinch of salt. Cook until softened, about 3 to 4 minutes. Add the beans, and cook until hot, about 2 to 3 minutes. Mash some of the beans with the back of a fork.

Lay the tortillas on a clean work surface and sprinkle each with shredded mozzarella. Top with sliced tomato, black beans, and a small amount of curtido. Wrap by gently folding in the sides one at a time. Rinse and dry the skillet and return to medium heat with 1 tsp olive oil and the crunch wraps, seam side down. Cook until sealed and crisp, about 1 minute per side.

Divide the black bean crunch wraps and between large plates with the remaining curtido on the side. Drizzle with tomatillo sour cream. Bon appétit!