Heat olive oil in a medium skillet over medium heat. Add the black beans, taco seasoning, and water. Mash about half the beans with a fork while stirring, leaving some whole for texture. Cook for 3-4 minutes until the mixture thickens and smells fragrant with warm spices.

Heat your large flour tortillas in a dry skillet for about 15 seconds per side, just until pliable. Keep them covered with a clean kitchen towel to stay warm and flexible while you assemble.

Place one large tortilla on a flat surface. Spread a quarter of the bean mixture in the center, leaving about 2 inches around the edges. Drizzle with 2 tablespoons of vegan queso. Place a tostada shell on top, then layer with vegan sour cream, lettuce, tomatoes, and a spoonful of salsa.

Starting at one edge, fold the tortilla up and over the center filling, creating a pleat. Continue working your way around, folding and overlapping each section. If you have trouble, microwave it for 10 seconds to increase flexibility. Place the crunchwrap seam-side down on a plate while you assemble the rest.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place the crunchwrap seam-side down in the pan. Press gently with a spatula to flatten slightly. Cook for 3-4 minutes until deep golden brown and crispy. Flip carefully and cook another 3-4 minutes on the second side, adding more oil if needed.

Let the crunchwrap rest for one minute before slicing in half. Cut with a sharp knife in one confident motion for the cleanest slice.