Cook Vegan Meat:
Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent, about 3 minutes. Add vegan ground meat substitute, chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned, about 5-7 minutes. Stir in cooked black beans and heat through.

Prepare Tortillas:
Warm tortillas slightly to make them pliable.

Assemble Crunchwraps:
On each tortilla, spread a layer of vegan sour cream in the center. Add a scoop of the vegan meat and bean mixture, then sprinkle vegan cheese on top. Add diced tomatoes and shredded lettuce. Top with a handful of crushed tortilla chips for crunch.

Fold Crunchwrap:
Fold the edges of the tortilla up and over the filling, overlapping to create a sealed hexagon or circle.

Cook Crunchwrap:
Heat a clean skillet over medium heat. Place the folded crunchwrap seam-side down and cook for 3-4 minutes until golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes.

Serve:
Cut in half and serve immediately with extra vegan sour cream or salsa.