Black Bean Wraps

This dish is quite simple and quick. I love the combination of black beans (especially homemade canned ones), fresh avocado, sun-dried tomatoes, and cumin. The lettuce (I like to use butter crunch lettuce) and the lightly-salted tortillas make this dish even more amazing. And its effortless to prepare. Enough said.

Black Bean wraps
4 servings
4 nine-inch tortillas
3/4 t cumin
2 T white wine vinegar
3 T olive oil
1 19-oz can black beans
1/4 c sun-dried tomatoes, chopped
1 avocado, peeled, pitted and cubed
2 scallions, chopped
1 c cabbage, shredded 
1 small head of lettuce

Drizzle the tortillas with olive oil and sprinkle with salt. Broil 2-3 minutes, until soft slightly browned and warm (not crunchy though). In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place lots of lettuce leaves on the tortillas and top with the bean mixture.