The black beans get a smoke-over with smoked paprika and liquid smoke. I added some Zucchini that was sitting sadly in the refrigerator. Use any other squash, raw or roasted. Some crunchy red bell pepper, baby spinach and a good load of flat leaf Parsley Chimichurri, complete the wrap. My mom would call the chimichurri hari chutney(all green dips are hari chutneys). So you can as well use cilantro mint chutney

SMOKY BLACK BEAN WRAPS WITH PARSLEY CHIMICHURRI, SPINACH

Allergy Information: free of dairy, egg, corn, soy, yeast, nut. Can be made gluten-free with gf wraps or use a large Spinach or collard leaf.

Makes 3-4 wraps
Ingredients:
Smoky Black beans:
2 teaspoons oil
1 can black beans – 15 oz
1/4 cup chopped red onion 
1/4 cup chopped green bell pepper
2 cloves of garlic minced
1/2 teaspoon cumin powder
1/2 teaspoon chipotle chili pepper powder or to taste
1/2 teaspoon smoked paprika
3/4 teaspoon salt or to taste
1 medium tomato, chopped
1/2 a Zucchini chopped small or other quick cooking squash
a generous dash of liquid smoke(optional)

Parsley chimichurri:
I made a half batch of this recipe with a Tablespoon of olive oil, and apple cider vinegar.

Tortillas
Baby Spinach
Red bell pepper thinly sliced
Daiya Cheddar or pepper jack shreds

Method:
Smoky Black Beans:
In a pan, add oil and heat on medium. Add onion, garlic, bell pepper and cook for 6-8 minutes until onion is translucent. Add the spices, black beans, zucchini, tomato, salt, liquid smoke. Mix well. Cover and cook on low-medium heat for 8-10 minutes. Taste and adjust salt and spice. 

Wrap:
Warm the tortilla. Spread a generous amount of parsley chimichurri on it. Add the warm Smoky black beans, then some daiya cheddar. Top with thinly sliced Red bell pepper, baby spinach. Sprinkle salt, pepper and some more chimichurri. Wrap and serve. 

https://www.veganricha.com/2013/09/smoky-black-beans-parsley-chimichurri.html