3 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
1 carrot, very finely diced
1 small red bell pepper, finely diced
1 jalapeño, stemmed, seeded and minced (optional)
2 teaspoons ground cumin
Sea salt and ground pepper, to taste
6 oz. cream cheese
2 cups cooked black beans
Chopped cilantro, for garnish
Whole grain tortillas


Heat a large pan over medium heat. Add the olive oil, onion, garlic, carrot, bell pepper and jalapeno. Sauté until the vegetables appear wilted and softer, 5 minutes. Stir in the cumin and cook 1 minute.
Add the cream cheese and stir to combine with the other ingredients. Cook for 2 minutes or until soft and well incorporated with the other ingredients.
Mix the beans into the cream cheese mixture. Cook over low heat until the beans are heated through, 5 minutes. Sprinkle with chopped cilantro.
Heat the tortillas on the stove over an open gas flame until warm and slightly toasted, 1 to 2 minutes. Using tongs, flip the tortillas and toast the other side, 1 to 2 minutes.
Assemble the tacos. Enjoy right away.
Serves 4