Start by emptying the black beans can on a cooking bowl and leave them be on a simmering flame until we prepare the rest of the ingredients
To another cooking bowl add coconut oil and once the oil is adequately hot add in finely chopped onions with a pinch of salt and cook them until tender
After that add in chopped peppers and mix, them nicely and cook them for another 2-3 minutes until the peppers are tender
Now add Red Wine Vinegar, Apple Cider Vinegar, 1 teaspoon olive oil and a pinch of Himalayan salt and mix them for about 2-3 minutes until everything is well incorporated
Now take a portion of your black beans along with the liquid brine (about 3 big spoonfuls) that have been simmering for a while add it to the vinegary onion and pepper mixture..
Mash these beans into the onion and pepper mixture with the help of back your spoon to form a thicker sauce like consistency
After about 3-4 minutes the water will be absorbed and the sauce will have a thicker consistency.. add this sauce back to the rest of the beans and stir well to mix everything together and let them simmer by covering them for about 2 minutes
After 2 minutes turn the flame to medium high and add coconut sugar, cumin powder and oregano powder
Mix well and let the bean cook on a medium flame for 3 more minutes..
Your black beans will now have a thicker overall consistency. Turn off the gas and let them cool down.
On another skillet add a 1/2 a teaspoon coconut oil and add in finely chopped button mushrooms and spinach and season them with salt pepper and chilli flakes
Cook them until the mushrooms and spinach have wilted and have reduced to less than half its original size
Now take a silver foil and place the cassava roll on it with 70% of roll inside the foil
Spread the mushrooms, spinach mixture to form a base
Top it with the cuban black beans and garnish with coriander leaves and grated cheese
Prepare the rolls by rolling the silver foil at first grabbing cassava tortilla on the way