Prepare the Black Bean Filling

1. Heat the pan: In a medium skillet, heat olive oil over medium heat.
2. Season the beans: Add black beans, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Mash and mix: Add water and mash about half of the beans with a fork or potato masher, leaving some whole for texture. Cook for 3-4 minutes, stirring frequently. Remove from heat.

Assemble the Crunch Wrap

1. Lay out a tortilla: Place a large flour tortilla on a flat surface.
2. Layer the ingredients:
   • Spread a scoop of black bean mixture in the center.
   • Sprinkle shredded cheese on top.
   • Add a tostada shell over the beans.
   • Spread sour cream or Greek yogurt over the tostada.
   • Top with shredded lettuce, diced tomatoes, and any optional toppings like guacamole or onions.
3. Fold the tortilla: Gently fold the edges of the tortilla up and over the center, working in a circular motion until fully wrapped.

Cook the Crunch Wrap

1. Heat a skillet: Spray a large skillet with cooking spray or melt a little butter over medium heat.
2. Toast the wrap: Place the wrap seam-side down in the pan and cook for 2-3 minutes until golden brown.
3. Flip & crisp: Flip and cook for another 2-3 minutes until both sides are crispy.
4. Serve hot: Remove from heat, slice in half, and enjoy!