-1 Heat a large pan with olive oil and saute the onion on medium/low heat until translucent, for about 10 minutes
-1 Add in the garlic, black beans and walnuts and stir well, gently mashing the black beans. I like to leave some pieces whole for texture
-1 Season with the chili powder, cumin, salt, smoked paprika, tomato paste and hot sauce and cook on a medium/low flame for about 10 more minutes.
-1 Mash the avocado in a bowl and season with salt, pepper and freshly squeezed lemon juice.
-1 Spread the mashed avocado onto the center of your wrap, top with about ⅓ cup of the walnut/bean mixture, then top with shredded greens. Fold the bottom of the wrap over the mixture, fold in both sides, and roll.
-1 If serving right away, I like to heat the burrito on a greased skillet for 1-2 minutes per side to get it crispy.
-1 If you plan to prep these ahead of time and freeze them, I suggest using greens like spinach or kale, and sauteeing them with the bean mixture, since the lettuce won’t reheat as well. To reheat, bake in the oven for 20-25 minutes on 350 from frozen, or let thaw overnight
