Tortillas with Black Bean Sauce

If your family loves Mexican food, then this simple dish is for you. Spicy and well-seasoned, you'll be the only one who knows it's as good for them as it is yummy.

Makes 4 Servings

Black Bean Sauce
2 teaspoons avocado oil
2 cloves fresh garlic, crushed
½ red onion, cut into thin half-moon slices
Sea salt
Generous pinch crushed red pepper flakes
6 maitake mushrooms, soaked until tender, thinly sliced
1 red bell pepper, roasted, peeled, seeded, thinly sliced into ribbons
1 medium zucchini, cut into fine matchstick pieces
1 yellow summer squash, cut into fine matchstick pieces
1 cup cooked or canned black beans, mashed with a fork
¼ cup white wine
1 tablespoon organic soy sauce
2 teaspoons brown rice syrup
2 tablespoons arrowroot dissolved in 2 tablespoons water
4 whole wheat tortillas
2 cups baby arugula

Make the sauce: Heat oil in a deep skillet over medium heat. Add garlic, onion, a pinch of sea salt and red pepper flakes and sauté until onion is translucent, about 3 minutes. Stir in mushrooms and a pinch of salt and sauté for 1 minute. Stir in bell pepper and a pinch of salt and sauté for 1 minute. Stir in zucchini and a pinch of salt and sauté for 1 minute. Stir in squash and a pinch of salt and sauté for 1 minute. Stir in beans, wine, soy sauce and rice syrup and cook, stirring, for about 3 minutes. Stir arrowroot mixture into bean mixture. Stir until the arrowroot is clear and mixture thickens slightly.

To serve, lay tortillas on individual plates. Stir arugula into hot bean mixture to wilt it. Spoon equal amounts of black bean sauce on each tortilla, roll and enjoy.