Black Bean, Feta & Avocado Quinoa Wrap with Avocado-Tahini Dip

quinoa (or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.)

water

15- ounce can of black beans (drained - You will also store any unused black beans for future wraps)

ripe avocado

spinach leaves

Monterey jack cheese to taste

feta cheese to taste

large tortillas (gluten free)

medium ripe avocado (peeled and diced)

well stirred tahini – make sure this is a level cup (as too much tahini will overpower the dip)

fresh lemon juice (approx. 1 lemon)

ground cumin

cilantro (minced)

coarse sea salt

filtered water