Step 1: Prepare your fillings. In a medium bowl, combine the refried beans with 1/4 cup of the salsa. Stir well. In another bowl, mix the cooked rice with the remaining 1/4 cup salsa, red onion, and cilantro (if using). Set aside.
Step 2: Lay one large flour tortilla flat on a clean surface. Spread about 1/4 of the bean mixture in a circular layer in the center of the tortilla, leaving a good border around the edge.
Step 3: Next, layer about 1/4 of the rice mixture over the beans. Sprinkle with about 1/4 cup of the shredded cheese.
Step 4: Place a small flour tortilla directly on top of the cheese layer. This helps contain the fillings and gives the crunchwrap its signature shape.
Step 5: Spread about 1/4 cup of crushed tortilla chips or a small tostada over the small tortilla. This is key for the 'crunch' in your Crispy Bean & Rice Folded Crunchwrap!
Step 6: To fold, begin at one edge of the large tortilla and fold it up and over the small tortilla and chips. Continue folding the edges of the large tortilla inward, overlapping them slightly, all the way around until you have a hexagonal or octagonal shape that completely covers the small tortilla and fillings. Ensure the folds are tight.
Step 7: Heat 1 tablespoon of oil in a large non-stick skillet or griddle over medium heat. Carefully place the folded crunchwrap seam-side down into the hot pan. Cook for 3-5 minutes, or until deeply golden brown and crispy.
Step 8: Gently flip the crunchwrap using a wide spatula and cook on the second side for another 3-5 minutes, or until golden brown and the cheese is melted and gooey inside. Repeat with the remaining crunchwraps, adding more oil as needed.
Step 9: Remove the Crispy Bean & Rice Folded Crunchwrap from the pan and let it rest for a minute before slicing in half. Serve immediately with your favorite toppings like shredded lettuce, diced tomatoes, sour cream, guacamole, or hot sauce. Enjoy your delicious Crispy Bean & Rice Folded Crunchwrap!