Taco Bells Crunchwrap Supreme: Sautéing With Sudha 
One of the best and OG items on Taco Bell's menu. I chose to make the vegetarian version but feel free to throw in ground beef, chicken, or whatever meat you prefer.
Taco Bell's Crunchwrap Supreme
Prep/Cook Time: 15-20 Minutes
Serving Size: 1
What You'll Need:
•refried beans (or meat of choice)
•jalapeños (i prefer pickled)
•1 crispy flat tostada shell
•1 XL/L flour tortilla
•1 tbsp sour cream (optional)
•1/2 - 1 cup lettuce
•optional seasonings in Step 1
➊ Heat up canned refried beans in a pan on low-medium heat. Add about 2-3 tbsp of water to make it less thick. I like to add some seasonings to my beans to make them more flavorful - 1 tbsp cumin, 1 tbsp garlic powder, 1/2 tbsp chili powder, chili flakes, 2 tbsp hot sauce. Mix everything together.
➋ Chop up all your veggies and put them aside. Heat up your large tortilla on a pan and toast your tostada shell until both are warm. Take off tortilla and start layering.
➌ Tortilla ‣ Beans ‣ Shell ‣ Sour Cream (optional) ‣ Lettuce, Tomato, Onions ‣ Cheese
➍ To fold the tortilla together, take an edge of the tortilla and fold it in, then at either side, fold in the next flap and continue around the tortilla until you've gone around the whole thing. See pictures below
➎ Lightly oil up a pan and toast the crunchwrap on high heat for 1-2 minutes on each side until browned. Serve with Taco Bell sauce.
• Add the water in slowly into the refried beans - you do not want the beans to be too runny
• If by accident you add too much water, open up another can and add some more beans
• Make sure not to overstuff the tortilla before folding otherwise the tortilla will tear or will not fold in properly
• If you're making this with meat, use the same seasonings as I did in the beans.
Enjoy your incoming food coma!