First prepare the black bean spread, chipotle mayo, and toast the corn

Drain and rinse the black beans and cook to can instructions. Let cool off. Either mash the beans with a masher, or place them in a food processor for a smoother consistency

For the chipotle mayo, add the mayo, chipotle peppers, a sprinkle of salt and black pepper, and the lime juice in a food processor and blend

In a small frying pan, heat up the corn on a medium-high flame. As the corn is cooking, you will hear it pop, but do not be alarmed. Cook for about 5 minutes or until corn is charred

Once they are ready, proceed to building the crunchwrap. When you are adding the ingredients onto your tortilla, be careful not to overdo it as you want to be able to fold the tortilla shut

Heat up the tortillas, either by heating them on a hot skillet or pan, or directly on the stovetop flame. If you choose the latter option be very, very careful as to not burn yourself or let the tortilla catch fire

Transfer the tortilla onto your working space. Add a spoonful of the black beans and slowly spread them out about halfway across the tortilla

Add your protein option

Then add the chipotle mayo and sour cream

Add the corn, tomatoes, and lettuce

Sprinkle some shredded cheese

Then add the Doritos or any chips you have decided to use for the crunch

Sprinkle a bit more cheese on top

Then fold the edges of the tortilla over until it shuts. You can either heat this up on a frying pan over a medium heat on both sides, or use a panini press or any other type of sandwich press. I used the press so the cheese melts better and it gets all gooey

Serve and enjoy!!