Drain and dry the beans

• Drain and rinse the black beans, then pat them as dry as possible.

Sauté the vegetables

• Mince the onion, garlic and mini sweet pepper.
• Cook them in a pan over medium heat until fragrant and softened.

Make the bean mixture

• Add the beans to the pan and mash them with a masher.
• Stir in the nutritional yeast, onion powder, garlic powder, salt and pepper.
• Mix well and shape into two equal balls.

Cook the patties

• Place the balls in the warm pan and flatten into patties.
• Cook until browned, then flip.
• Top each patty with a slice of American cheese.

Prepare the toppings

• Slice the cherry tomatoes.
• Chop the pickles and green chilies.
• Shred the lettuce.

Assemble the wrap

• Lay the tortilla flat and add the patties, onion, tomatoes, chilies, pickles, mustard and lettuce.
• Fold and wrap tightly like a crunch wrap.

Crisp in the pan

• Toast the wrap in the pan on both sides until golden and crisp.
• Cut in half and serve.