Taco-Salad Wraps

Ingredients

• 1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained
• 2 teaspoons olive oil
• 1 teaspoon ground cumin, or more to taste
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt
• 6 flour tortillas, (10 inches in diameter)
• 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
• 1 cup shredded cheddar cheese
• 6 large green-leaf lettuce leaves
• 1 avocado, cut into 1/4-inch dice, for serving (optional)
• 1 mango, cut into 1/4-inch dice, for serving (optional)