Prep all ingredients per the instructions above.

Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Taste and add more seasoning or salt as needed. Set aside.

Set a non-stick pan over medium heat. While the pan is heating, build the Crunchwraps.

Spread refried beans in the center of a tortilla. Evenly sprinkle the cheese and then ground beef into the center. Place a tostada on top. Then top with sour cream, lettuce, avocado, and tomato. Tightly fold the edges of the tortilla wrap toward the center, creating pleats. Invert the Crunchwraps so the pleats are on the bottom and they stay together.

Cook the Crunchwraps: Add half the oil to the pan. Transfer the Crunchwrap to the pan pleat side down. Cook until golden brown on one side, and then carefully flip and cook the other side until golden brown. Repeat with remaining Crunchwrap(s).

Serve: Transfer Crunchwraps to a cutting board, cut them in half, and serve with hot sauce (if using) and kombucha.