Heat up tortillas on a pan on medium-low heat (this makes them more pliable so they don’t crack/tear)
Make bean mix: Mix together 2Tbsp chopped green onions, 1 Tbsp chopped chilis, 1/2 c refried beans, 1 Tbsp taco seasoning, 2 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 Tbsp chopped cilantro, 2 Tbsp shredded cheeze.
Add the bean mix to center of one tortilla (leave a 2inch rim around the mix so that the tortilla can fold over on all ends
Layer tortilla chips on top of bean mix. (TIP: I used a spicy jalapeno tortilla chip which added extra flavor and was crunchier than regular tortilla chips so did not get soggy with all the surrounding filling.)
Spoon 1-2 Tbsp salsa over the chips
Layer 1/4 c chopped onion, 1 Tbsp chopped red onion, and 1/2c chopped lettuce on top of the salsa
Sprinkle two pinches of taco seasoning over this top layer
Spoon queso or smashed avocado/guac over the top (this works like a glue to hold together the tortilla
Cut the “edges” of the second tortilla to create either a square or circle to cover the bean mix/chip center (large enough to cover the filling but small enough so the edges of the bottom tortilla can be folded over
Fold over the bottom tortilla over the top tortilla in increments, working around the entire tortilla (goal is to cover the filling, not perfect folds)
Heat both sides of the crunchwrap on a pan on medium-low heat until toasted
Cut in half. Add hot sauce to eat bite (Hot and Fire are my favorites)
Maditative Vegan 