Preheat oven to 375

In a medium saucepan, add the olive oil, onions, garlic, and sautee. Then add the cooked brown rice and pinto beans.

Add all the seasonings and water to the pot and stir. Heat for 5 minutes and set aside.

On a parchment, paper-lined baking sheet, add 4 regular size tortillas and spray both sides with the non-stick spray. Bake until crispy, about 7 minutes.

Heat the large burrito-size tortillas on the stovetop or skillet for about 10 seconds per side. (not all at once though. Only heat up and assemble one at a time).

Take the bean and rice filling and scoop 1/3 cup in the center of the burrito tortilla. Then add a scoop of the queso and guac on top

Next, add the crispy cooked tortilla on top of the guac.

Spread the sour cream, and add the radishes, tomatoes, salsa, lettuce.

Add the uncooked tortilla on top and tightly fold the edges of the large tortilla toward the center, creating pleats.

Heat a skillet with a little olive oil, about a teaspoon, and add the crunchwrap pleat-side-down. Cook for 3 minutes until sealed.

Finish remaining crunchwrap supremes one at a time.

Cut, serv