½ cup Cabbage, shredded very fine  
1 tablespoon Hugo’s Sesame Ginger Dressing (or store bought)
½ cup Spanish Sorghum (see recipe)
½ cup cooked black beans
3/8 cup avocado
¼ cup tomato slices
1 tablespoon thinly sliced Red onion
1 whole wheat tortilla 

1. In a metal bowl, add shredded cabbage and mix well with 1 tablespoon sesame dressing.
2. Warm whole wheat flour tortilla on flat griddle for about a minute.
3. Heat Spanish sorghum and black beans for about 2 to 3 minutes each.
4. Place tortilla on the cutting board, add Spanish sorghum, black beans, tomato, red onion, avocado, shredded cabbage and sesame dressing mixture, roll cut the ends then cut it in half diagonally.