Yum. Lunch. Satisfied. Allergy sniffles. Want something spicy. Smiling, happy afternoon.
Black bean rollup with salsa spring mix salad
- 1 ½ cups cooked black beans
- dash cumin
- dash Cholula
- Juice of half a lemon*
- 1/4 uncooked bell pepper (I used red.)
- 1 low-carb wheat tortilla
- 2 TBS red salsa
Warm the black beans on the stove top, over low-medium heat, with cumin, lemon juice and hot sauce, stirring with non-stick/wooden spoon slowly.
Smash beans to desired texture with fork or potato masher. Sometimes, I like this to be coarse and sometimes, I put in food processor with enough broth/lime juice/hot sauce to get it moving.
Assemble beans and half the chopped bell pepper and half spring mix inside tortilla, with additional hot sauce if desired.
Roll up and slice or enjoy whole.
Assemble small salad with remaining spring mix and bell pepper. Drizzle entire plate with salsa.
*I somehow prefer lemons to limes, always. I substitute them, always.
As I eat, I make a conscious attempt to let “extra” pieces” of tortilla fall to the wayside. The beauty of this meal is the cumin-spiced beans and spicy hot sauce, not the boring tortilla. It is merely a vehicle and a way to cure the too-many-salads blues. Don’t obsess about it. Just don’t try to eat every piece of the tortilla, especially if it isn’t cooperating.
Allergy sniffles, begone!