Begin by rinsing and draining the black beans. Chop half an onion and a jalapeño into small pieces.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes.

Stir in garlic powder, chili powder, paprika, cumin, and salt; cook for another minute. Add tomatoes, black beans, and jalapeños, mixing well.

Lay a large tortilla flat. Spoon the black bean mixture into the center, sprinkle cheese and sour cream, and add lettuce.

Fold the edges of the large tortilla over the small one, sealing the fillings inside.

In the same skillet, heat another tablespoon of olive oil. Cook the wrapped crunch on folded side down for 2-3 minutes, then flip to toast the other side.

Remove from skillet, slice in half, and optionally top with salsa or cilantro. Serve warm.