We were in the city for a midmorning appointment and on the way home stopped at our favorite Mexican restaurant. We were disappointed that they were closed for the day but thrilled that they will be opening at their new location across the street tomorrow (there is a good chance we will be there).
I had Mexican food on my mind, so when we got home I got out the leftover black beans to which I added a little leftover grated cooked carrot, a squirt of ketchup and my homemade chipotle seasoning (https://pleasantpeasantcuisine.wordpress.com/2015/11/07/1483/).
After heating the beans in the microwave I placed them in the middle of large flour tortillas along with chopped sweet onion and chopped cilantro on a bed of shredded cheddar.
Warming the tortillas with the filling in the microwave for 20 to 30 seconds made it easier to roll and fold them into burritos.
I toasted the burritos on four sides with a little olive oil.
We enjoyed these toasted black bean burritos with home fermented hot sauce (https://pleasantpeasantcuisine.wordpress.com/2015/08/23/hot-pepper-sauce-by-means-of-lactobacillus-fermentation/), a dollop of sour cream and a simple salad of cucumber, arugula, cilantro, tomato, onion and black olives.