Black Bean and Tomato Salsa Wraps

1Heat the vegetable oil (1 tablespoon) in a skillet over medium heat.

2Add the finely chopped onion (¼ cup) and cook for about 2 minutes until it becomes soft and translucent.

3Add the minced garlic (1 clove) and cook for another minute, stirring frequently to avoid burning.

4Stir in the tomato paste (1 teaspoon), chopped fresh tomatoes (1 cup), chopped cilantro, and sugar (½ teaspoon). Mix well.

5Season the mixture with cayenne pepper (¼ teaspoon), chili powder (¼ teaspoon), cumin powder (½ teaspoon), and salt. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

6Add the cooked black beans (2 cups) and finely chopped (¼ cup) green chili (1 small) to the skillet. Stir to combine and bring the mixture to a gentle simmer.

7Reduce the heat to low, cover the skillet, and let it cook for 5 minutes to allow flavors to meld.

8Remove the skillet from heat and taste; adjust seasoning if needed.

9Warm the flour tortillas (8 large) briefly in a dry pan or microwave until pliable.

10Spoon a generous amount of the black bean and tomato salsa mixture onto the center of each tortilla.

11Optionally, squeeze fresh lime juice over the filling for added zest.

12Fold the sides of the tortilla over the filling and roll tightly to form wraps.

13Serve immediately, garnished with extra cilantro if desired.