In a small frying pan, heat 2 tablespoons olive oil. After a minute, test heat by flicking a drop of water in the oil—when it sizzles, add the thinly sliced shallots with a couple sprinkles of sea salt and a couple sprinkles of ground cumin. Stir with a silicone spatula to ensure shallots fry evenly. When they turn golden brown and edges are browning, scoop shallots out and place in a small bowl. Set aside.

In the same pan, add minced garlic, chipotle powder, and ground cumin. Return to medium heat, and stir until the garlic becomes fragrant. Add cooked black beans and use a fork to mash them to desired level of mashedness. Stir continually, and salt to taste. Turn heat to low and let cook a few more minutes, covered. Turn off heat and leave beans, covered, until ready to build your wrap.

In a small bowl, combine sour cream and hot sauce of choice. Set aside.

Heat wraps if desired, either wrapped in foil in the oven or over light heat on a griddle on the stove. Spread layer of beans, then add avocado, goat cheese, crispy shallots, peppers, cilantro, another layer of goat cheese, and a healthy drizzle of spicy creme.

Roll or fold as desired, and get in your mouth as soon as possible!