2 141/2-ounce cans of black beans, drained and rinsed
of kosher or sea salt
of freshly ground pepper
5 of whole grain or other flour tortillas, burrito-size
1/2 of red onion, finely chopped
2 cups of cooked, shredded, or diced chicken
2 of carrots, shredded
2 cups of shredded cabbage
1/2 cup of chopped spring onions, including white part and about one-third of the green part
1 1/2–2 cups of Mexican crema or sour cream, mixed with 1–2 teaspoons sugar
Steps
To make the black beans, heat the vegetable oil in a large saucepan over medium heat. When it is hot, add the onion and sauté until translucent, about 2 minutes, then stir in the cumin, chili powder, garlic, tomato, and vinegar.
Add the broth, beans, and 1/2 teaspoon salt. Simmer to blend the flavors, stirring, about 10 minutes.
In a blender or food processor, purée about 1 ½ cups of the bean mixture and return to the pot. The beans should have a little liquid. Season with salt and pepper.
Spread a tortilla with some of the beans, add the chicken, red onion, carrots, cabbage, and spring onion. Drizzle with the crema or sour cream sauce, and wrap.
