8 6-inch corn tortillas, warmed (or 8 large romaine leaves)
1 orange bell pepper, sliced into matchsticks
1/4 cup fresh cilantro leaves
1/4 cup unsalted macadamia nuts, finely chopped
Prepare salsa: In a small bowl, combine blackberries, lime juice, maqui powder and 2 tbsp onion. Cover and refrigerate until ready to serve.
In a small saucepan on medium, heat oil. Add remaining onion and sauté for 7 to 8 minutes, until onion is very soft, stirring occasionally. Add beans and their liquid, chipotle and salt. Reduce heat to medium-low and simmer for 15 minutes.
Using a slotted spoon, drain a scoop of beans and add to center of each tortilla. Top with bell pepper, salsa, cilantro and nuts. Serve any remaining salsa on the side.