This is another quick and easy to prepare meal (once the beans are made ahead). I chose to use gluten free tortillas but you can also make these Wheat Tortillas.

1 teaspoon olive oil
1/2 cup dried black beans or 1 can black beans cooked
1/2 cup onions, chopped
2 cloves garlic, minced
1/4 cup tomatoes, chopped
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon sea salt or to taste
1/4 cup water
4 gluten free tortillas
1/2 cup vegan shredded cheese
1 avocado, chopped
1 cup tomato, chopped
1/4 cup chopped red onions

 If you are using dried beans, soak them overnight in water. The following day, drain water and rinse. Place bean in a large saucepan with 4 cups of water and bring to boil. Lower heat to simmer and cook for 45 minutes to one hour. Heat oil in a saucepan over medium heat. Add onion and sauté until translucent, next add garlic, tomatoes, cumin, oregano, sea salt and cook stirring for one minute. Add black beans and water, and bring to boil. Lower heat to low and allow to simmer for 10 minutes. Remove from heat, partially mash beans and set aside. Warm tortilla, spoon 1/4 cup of bean along the center of each tortilla. Top with shredded cheese, avocado, tomato, and red onions then roll up.

Spinach Tortillas

Brown Rice Tortillas

Buckwheat Tortilla recipe coming in cookbook