Begin by assembling all of the ingredients together.
Use scissors to chop the flatbreads up into triangles (similar size to tortilla chips). Lay on a baking tray and bake in the oven for about 15mins until crisp.
While the beans are cooking, prepare the salsa. Wash the cucumber and tomatoes and peel the red onion. Either chop finely by hand or place all in a food processor and pulse several times until all ingredients are a similar small size.
When the beans have reduced and you have a deep, rich sauce, take a potato masher and press down a few times to break down some of the black beans - leave some in tact for texture and bite.