1/2 15-ounce can (3/4 cup) black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 burrito-size flour tortillas (can use gluten-free)
1 cup refried beans
1/4 cup vegan sour cream
1 cup tomatoes, diced
1 cup lettuce, chopped
1 cup vegan shredded cheese
4 small corn tortillas
In a medium skillet over medium heat, add oil. When hot, add onion. Cook until lightly browned, about 5 minutes. Add bell pepper, stir, and cook until tender, about 5 minutes. Then, add garlic; cook for 1 minute. Add a pinch each of salt and pepper; stir. Transfer vegetables to a bowl or plate.
In the same skillet over medium heat, add vegan beef crumbles. Cook until heated through, adding a little water if needed. Add beans, chili powder, cumin, paprika, and garlic powder. Stir. Transfer to a bowl or plate.
To assemble one crunchwrap:
Lay a tortilla flat.
Spread 1/4 cup refried beans in the middle.
Add 1/2 cup meat mixture on top of the beans.
Add 1/4 cup sautéed vegetables.
Place 1 tostada on top of the vegetables.
Spread 1 tablespoon sour cream on tostada.
Add 1/4 cup each tomatoes and lettuce.
Sprinkle 1/4 cup shredded cheese on top.
Place corn tortilla on top.
Fold the tortilla to cover the ingredients in the middle. Place the crunchwrap in a skillet (the same one as earlier) over medium-low, seam side down first. Cook for 2-3 minutes on each side, until lightly browned.