Vegan Crunchwrap

Ingredients:
For the filling:
1 cup cooked rice (white, brown, or your favorite variety)
1 cup cooked black beans (or canned, drained, and rinsed)
1 cup cooked and seasoned vegan meat substitute (e.g., crumbled tofu, tempeh, or TVP)
1 cup shredded lettuce or baby spinach
1 cup diced tomatoes
1 cup diced bell peppers (any color)
1/2 cup diced red onion
1/2 cup corn kernels (fresh, frozen, or canned)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
Other ingredients:
Large vegan tortillas (burrito-size)
Vegan cheese (shredded, optional)
Vegan sour cream or dairy-free yogurt (optional)
6-8 small round corn tortillas (for tostada shells)
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent.
Add the cooked vegan meat substitute to the skillet and season it with chili powder, cumin, salt, and pepper. Cook for a few minutes until heated through and well combined with the onions.
Add the cooked black beans and corn to the skillet. Mix everything together and cook for another 2-3 minutes. Remove from heat.
Prepare the tostada shells: In a separate skillet, heat a small amount of oil over medium-high heat. Place one corn tortilla at a time into the skillet and cook for about 1-2 minutes on each side until crispy. Repeat for all tortillas.
To assemble the Crunchwraps, place a large vegan tortilla on a clean, flat surface.
Start by layering the filling in the center of the tortilla, leaving enough space around the edges. Begin with a scoop of rice, then add the sautéed mixture, diced tomatoes, bell peppers, shredded lettuce or spinach, and optionally some vegan shredded cheese.
Carefully place one of the prepared tostada shells on top of the filling.
To fold the Crunchwrap, start by bringing the edges of the large tortilla up and around the tostada shell, creating pleats as you go. Make sure the filling is enclosed and secure.
In a clean skillet or a panini press, heat each Crunchwrap folded-side down until it becomes crispy and holds its shape. You can also use a little oil in the skillet to enhance crispiness.
Once done, remove from the heat, and optionally, slice the Crunchwraps in half.
Serve your delicious Vegan Crunchwraps with vegan sour cream or dairy-free yogurt on the side for dipping