Ingredients:

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Filling:

• Olive oil
• 2 medium onions, sliced
• 4 cloves garlic, minced
• 2 tsp cumin seeds, toasted and ground
• 1 tsp cayenne pepper
• 2 tsp apple cider vinegar
• 1 tsp sea salt
• 4 cups canned or cooked black beans

Heat oil over medium heat; add onions and garlic and cook for 5 mins until soft.  Add the remaining ingredients (except the black beans).  Simmer for 5 minutes.  While this is cooking, puree the beans.  Add black beans to mixture. Stir until heated through.

Recommended burrito toppings:

• 4-6 12” tortillas (can get brown rice tortillas)
• 2 diced tomatoes
• 1 bunch cilantro, chopped
• ½ cucumber, chopped
• ½ red onion, chopped
• 2 cups shredded lettuce
• 2 avocados, sliced

Heat tortillas on a grill or in oven.  Toss tomato, cilantro, cucumber, red onion and lettuce together in a small bowl.  Spread a thick layer of warm Black Bean Filling across the center of one tortilla; spoon a portion of the tomato mixture; top with avocado slices.  Roll the tortilla, tucking in the ends as you go.