Prep all your ingredients: chop onion, slice tomatoes, dice avocados, rinse black beans, and cook brown rice according to package instructions.

On a large plate, lay a tortilla flat. Add about ¼ cup of brown rice, then black beans, nacho cheese sauce, jalapeños, diced avocado, tomatoes, and onion.

Seal the fillings with a small tortilla on top. Fold the edges of the large tortilla over it, creating pleats to encase the filling.

Heat a non-stick pan over medium-low heat and place the crunchwrap seam-side down. Cook for about 7 minutes until golden brown, then flip and cook the other side.

For an air-fried version, preheat air fryer to 380°F and cook for 3-4 minutes until golden and crispy.

Once cooked, keep warm in a low-temperature oven. Cut in half to serve with salsa or guacamole.