Veggie Taco-Salad Wraps

I'm always looking for good vegetarian options that will work great for make ahead lunches and here is one that I felt worthy of sharing!  I have made them one day prior and packed them for lunches on the go.  I love it!

Ingredients:

1 can (15.5 ounces) black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon salt
6 flour tortillas (10 inches in diameter)
1 large tomato, seeded & diced (about 1/2 cup)
1 cup shredded cheddar cheese
6 large green-leaf lettuce leaves

Directions:

With a fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.

Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge.  Top with 1 - 2 tablespoons each diced tomato and cheese; cover with lettuce leaf.

Fold sides of tortilla; roll from bottom to form a cylinder.  Roll in waxed paper and fold ends over; tape to secure.  Cut wraps in half diagonally.