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Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a pan over medium heat, sauté the garlic for 1 to 2 minutes until fragrant.
Add the black beans and taco seasoning along with ½ cup of water. Cook for 5 to 7 minutes, stirring frequently, until the beans are soft and flavorful. Lightly mash with the back of a spoon for a chunky texture.
Lay 6 of the tortilla wraps slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place the remaining 1 tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.
Spoon the bean mixture evenly over the tortillas. Top with vegan cheese, crushed tortilla chips, chopped romaine (optional - the lettuce does go soft and can be skipped), diced tomatoes, red onion, and a drizzle or dollops of vegan sour cream or yogurt.
Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.
Bake for 15 to 20 minutes, removing the top sheet pan halfway through if you'd like it extra crisp.
Let cool slightly before slicing into squares. Serve with extra sour cream, salsa, or guac if desired!