Add two shredded carrots, one small diced onion, and a handful of chopped cilantro to two cans of well rinsed black beans. Mash about half of the black beans. Add two rounded teaspoons of cumin, 1/2 tsp each of salt and pepper, and 1/2 tsp chili powder, and just a shake of cayenne pepper. Shape 2 tablespoons servings into heart shapes using a cookie cutter. Bake at 375 degrees for 25 minutes on a nonstick cookie sheet. Serve with lime wedges and vegan sour cream mixed with more fresh chopped cilantro. Serve it with a kiss!