Prepare all vegetables by cutting chopping them
Lay one tortilla on a plate surface
Place a ¼ cup of cooked brown rice in the middle.
Place ¼ of the can of black beans on top of the rice.
Continue with ¼ of the remaining ingredients.
Lay a single small tortilla or a quarter of an extra-large tortilla on top of the center's ingredients.
Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
Place the tortilla folded side down first; this will seal the folds.
Cook for about 7 minutes; check to make sure golden brown before flipping over.
Gently flip crunch wrap over.
Cook another 7 minutes, checking to make sure it is golden brown.
Make the remaining 3 crunch wraps (I use different pans to have them all done once).
Place crunch wraps in a 250-degree oven on a baking sheet as you cook the remaining crunch wraps to keep warm.