Step 1: Prepare the Bean Mixture. In a medium bowl, combine the rinsed and drained black beans. Mash about half of the beans with a fork or potato masher, leaving the rest whole for texture. Stir in cumin, chili powder, garlic powder, cayenne pepper (if using), salt, and black pepper to taste. Mix well.
Step 2: Warm Tortillas. Briefly warm the large and small tortillas in a dry skillet over medium heat for 10-15 seconds per side, or microwave for 15-20 seconds. This makes them more pliable.
Step 3: Assemble the Crunchwrap. Lay one large tortilla flat on a clean work surface. Spoon about 1/2 cup of cooked rice into the center, leaving a generous 2-inch border around the edge.
Step 4: Add Fillings. Evenly spread about 1/4 of the seasoned black bean mixture over the rice. Top with 1/4 cup of shredded cheese and 2 tablespoons of salsa. If using, add a few slices of avocado.
Step 5: Add the Crunch Layer. Place about 1/4 cup of crushed tortilla chips (or one small tostada) directly over the cheese and salsa.
Step 6: Top with Small Tortilla. Place one small tortilla directly on top of the crushed chips. This creates the inner layer and helps with stability.
Step 7: Fold the Crunchwrap. Starting from one edge, begin folding the outer large tortilla over the small tortilla and filling, working your way around in a circle, creating pleats. Overlap each fold slightly until the entire small tortilla is covered and the filling is sealed in the center. Press down gently to secure.
Step 8: Cook the Crunchwrap. Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat. Carefully place the folded crunchwrap seam-side down into the hot skillet. Cook for 4-6 minutes, or until deeply golden brown and crispy. Use a spatula to gently press down on the crunchwrap as it cooks to ensure even browning and crispiness.
Step 9: Flip and Finish. Carefully flip the crunchwrap and cook on the other side for another 4-6 minutes, or until golden brown and crispy. The cheese should be melted and the filling heated through. Repeat with the remaining crunchwraps, adding more oil as needed.
Step 10: Serve. Remove the Crispy Bean & Rice Folded Crunchwrap from the skillet, let it rest for a minute, then slice in half and serve immediately with sour cream, extra salsa, or chopped cilantro, if desired. Enjoy!