Chop ingredients: Start by finely chopping the medium yellow bell pepper, small yellow onion, and large tomato.

Sauté veggies: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened and aromatic, about 5-7 minutes.

Add crumbles: Stir in the vegan beef crumbles and cook until heated through, about 3-5 minutes.

Assemble crunchwraps: On each of the four large flour tortillas, layer a scoop of vegan refried beans, followed by the sautéed vegetable mixture, 1 tostada, a generous dollop of guacamole, a splash of vegan sour cream, and a drizzle of chipotle cashew cheese sauce.

Fold wrap: Carefully fold the edges of the tortilla inward to enclose the filling, creating a sealed wrap.

Cook crunchwraps: Heat a skillet over medium heat. Place each wrapped crunchwrap seam-side down in the skillet, cooking until golden brown and crispy, about 3-4 minutes.

Flip and finish: Gently flip each crunchwrap to cook the other side until it’s also golden brown, approximately another 3-4 minutes.