1 x 400g can black beans, drained and rinsed (see notes below if you want to use dry beans)
1 teaspoon vegetable stock powder
1 tablespoon raw cacao powder
½ lime, juiced
½ cup fresh coriander, finely chopped
To Serve:
4 Barley wraps
8-10 cherry tomatoes
50g low fat fetta cheese, thinly sliced
2-3 cups lettuce, shredded
Sweet chilli sauce
Instructions
Heat a large frying pan over medium heat. When hot, add oil and onion and cook for 3-4 minutes until onion has softened
Add garlic, chilli, capsicums, oregano and cumin and sauté for 10 minutes
Add tomato paste and cook for 2-3 minutes
Add the tinned tomatoes, rinse out the empty tomato tin with about 1/2 cup of water and add it to the mix, then add the beans, vegetable stock powder and cacao powder
Bring to the boil, then turn the heat right down and simmer over low heat for 10 minutes to allow all the flavours to infuse
When cooked, turn heat off, add lime juice and coriander and stir through
Serve immediately or allow to cool and refrigerate or freeze until needed
To Serve:
Warm tortilla wraps (I microwaved them for 20 seconds each), then spoon about 2/3 cup of bean mix along the centre of each wrap
Top with feta cheese, tomato, and lettuce
Drizzle with a little sweet chilli sauce then roll up...yum!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/04/24/black-bean-burritos-2/