Creating the Vegan Crunchwrap can be straightforward if you follow these simple steps:

1. Prep the Ingredients: Wash and chop all your vegetables. Set them aside.
2. Cook Quinoa: If using uncooked quinoa, rinse and cook according to package instructions. Allow it to cool.
3. Mix Filling: In a large bowl, combine cooked black beans, quinoa, corn, diced bell pepper, and diced tomatoes. Season with taco seasoning, salt, and pepper.
4. Assemble the Crunchwrap:
– Lay one tortilla on a flat surface.
– Place a generous scoop of the filling mixture in the center.
– Add a few slices of avocado, a spoonful of salsa, and a sprinkle of vegan cheese.
– Fold in the edges of the tortilla to create a pocket around the filling.
5. Heat the Pan: In a skillet or frying pan, heat a small amount of cooking oil over medium heat.
6. Cook the Wrap: Place the folded crunchwrap seam-side down in the pan. Cook for 3-4 minutes on each side until golden and crisp.
7. Repeat: Continue the same process with the remaining tortillas and filling.
8. Slice and Serve: Once cooked, remove the crunchwraps from the pan. Slice in half and serve warm.

These steps are simple and emphasize how easy it is to create your Vegan Crunchwrap at home.