Too Too Yummy Not to Post!!

Well -- my buddy Laura has done it again! I can always trust that she won't steer me wrong when she hands over a recipe. This one is too yummy not to share with you all, and I have to say -- I simply can't wait to eat it all week -- not likely it will last that long, but I can always hope. And wow-- would it ever make a terrific easy weeknight meal for the vegetarian and allergy ridden family. Best part is -- it could all be done ahead of time and just pulled out of the fridge in time for dinner. Now I'm thinking -- wow what a great summer meal this would be -- no heat in the kitchen! Add some chopped avocados, pre-cooked chicken, chopped lettuce, maybe some cheese, and you'd have a great evening dinner salad for those meat eaters too. OOO or on eggs in the morning!
Believe it or not -- I actually had everything on hand!! (I freeze hot peppers -like jalapenos -so I can have them handy for recipes and had the green onions and cilantro in the garden!) Black beans are a pantry staple and I used a yellow bell pepper instead of a red one.

Black Bean Wrap Filling

1 15 oz. can of black beans, drained, rinsed and mixed with a pinch of salt and a squeeze of lemon
¼ cup of chopped red bell pepper, chopped fine
¼ tsp jalapeno pepper, seeded, ribbed and finely chopped
3 T olive oil
1 T. fresh lime juice
¼ tsp. maple syrup
¼ tsp. sea salt
3 T. scallions, white and green parts, chopped
3 T. fresh cilantro, finely chopped
¼ tsp. ground cumin
1/8 tsp. cinnamon
½ cup salsa cruda—recipe follows but I made it without and it is delicious.
In a medium bowl, mix all the ingredients together except for salsa cruda. Taste, then add salt and spritz of lime juice if needed. Spoon into a bowl and garnish with salsa cruda or wrap in soft tortillas for burritos. Serves 6.

Salsa Cruda:
1 ½ cup diced Roma tomatoes
¼ cup red onion, diced
2 T. fresh cilantro, chopped
1 to 2 tsp. fresh lime juice
1 tsp. jalapeno, diced
¼ tsp sea salt
In a medium bowl, mix all ingredients, season as needed for flavor. Let salsa sit for 30 min then taste again, adjusting as needed. Makes about 2 cups.

**I didn't make the salsa cruda to go with mine-- just the filling. I have some really yummy organic salsa that needs to be used up in my fridge so I will be using that instead.

Enjoy !! -- Laura (who is now wishing she had made a double batch)