Cumin Scented Black Bean Burritos

Believe it or not its actually extremely difficult to find black beans in Australia, so don't take how easily you can find them in any supermarket in the states for granted. I went to about six stores before I finally found some. This dish is great for an easy weeknight meal and its nice to mix it up a little with some mexican flair. These burritos are actually vegan and have a large raw component. The sweet crunch from the raw corn is light and refreshing, while the tangy cumin scent of the black beans is bold and filling. The contrast tastes absolutely amazing, and the arugula complements the beans in a peppery way. I hope you enjoy this healthy mexican inspired dish and become as obsessed with it as I am.

Ingredients:
2 Cans black beans
2 tsp. Cumin
1 tbs. Lime juice
1 Banana pepper, jalapeno or green chili (depends on how hot you like it, pick one)
1 Bunch of  cilantro
1 C. Chicken stock
1 Yellow onion
1 Bag of arugula
2  Ears of sweet corn
5-6 cherry tomatoes
1 Avocado
1 Red onions
1 Package of whole wheat burritos

Directions:
1.  Dice one yellow onion. Remove the seeds from the pepper and dice.
2. In the bottom of a medium size saucepan add on teaspoon of oil, the diced onion and pepper. Saute on medium heat for 3-5 minutes.
3. In the last 30 seconds add the cumin and fry till aromatic.

4. Remove beans from the can and wash in a strainer. Pour the beans into the saucepan with the onions  and peppers. Add the chicken stock.

5. Bring to a boil, stirring constantly, then turn down to low and simmer for 20 minutes or until most of the stock has evaporated.
6. Meanwhile, cut the corn off the cob.

7. Dice the red onion, avocado and cherry tomatoes and mix together.

8. Pick the cilantro off the bunch, reserve half of it for the beans, add the other half to the corn mixture.

9. When the beans are almost done, 1-2 minutes before, add the lime juice and the other half of the cilantro.
10.  Warm up your tortilla either in the microwave for 10 seconds or in the oven on low heat.
11. Place a tortilla on the plate, spoon a scoopful of beans into the center of the tortilla, followed by a scoop of the corn slaw. Then place a handful of arugula on top.

12. Fold the tortilla over on one end, then roll it up. Practice makes perfect!