Black Bean and Avocado Burritos with Jicama-Cucumber Slaw

Ingredients:
3 tablespoons extra-virgin olive oil
Two 15-ounce cans black beans, rinsed
2 cloves garlic, finely chopped
Salt and pepper
4 burrito-size flour tortillas (yeast and gluten free)
1 avocado, peeled and diced
1 8oz Cream Cheese
1 tablespoon fresh lemon juice
1 english cucumber, cut into matchsticks
1/2 jicama (about 1/2 pound)—peeled, thinly sliced, then cut into matchsticks Use a vegetable peeler to thinly slice the cucumber lengthwise, then halve each slice crosswise before cutting into matchsticks.

Stir thinly sliced scallions or chopped cilantro into the garlic black beans, or add finely chopped jalapeño to the slaw.

Directions:
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the beans and garlic and season with salt and pepper. Cook, mashing, until warmed, about 5 minutes.

Wrap the tortillas in a paper towel and heat in the microwave for 1 minute. Lay flat on a work surface and divide the beans, avocado and cheese among them; roll up like burritos. Wrap in paper towels and microwave until the cheese is melted, 1 to 2 minutes.

In a large bowl, whisk together the lemon juice and remaining 2 tablespoons olive oil; add the cucumber and jicama and toss and season. Serve with the burritos.