Sometimes supper time sneaks up on me. I’ll be busy with the boys or occupied with a project and the next thing I know it’s time to be getting something on the table. Until soccer and baseball seasons hit the calendar I was dedicated to meal planning. It made life easy, in so many ways. But now, with ball games and practices that fall over the supper hour I have slipped into the habit of just opening the fridge to see what I can throw together quickly. I have a feeling until the ball games slow down this is going to be our routine.
Last week, I found myself once again, standing in front of an open refrigerator, looking to see what we had. I had two requirements for whatever I would make…it couldn’t mean heating up the kitchen and it needed to be fast.
As I stood there and looked…it hit me.
Cilantro in the garden…
A quick check in the pantry for black beans and we had our supper. This came together quickly and was even better for lunch the next day! You can easily customize it to the tastes of your family and whatever produce you have available.
Black Bean Lettuce Wraps
2 cans black beans, rinsed and drained
1/2 orange or red pepper, chopped
1/2 cup corn, fresh or frozen and thawed
2 green onions, chopped (green & white parts)
1 jalepeno, seeds and ribs removed, chopped
2 tablespoons cilantro, chopped (optional)
1 teaspoon honey
Juice of 1 lime
1 teaspoon cumin
pinch of cayenne
3 tablespoons olive oil
salt and pepper
In a medium bowl combine black beans, red pepper, corn, green onion, cilantro (if using) and jalepeno. Set aside.
In a small jar or container with lid add honey, juice of one lime, cumin, cayenne and olive oil. Shake container to mix, add salt and pepper to taste. Pour over bean mixture and toss until coated.
Spoon bean filling onto individual butter lettuce leaves. Top with salsa if desired.
This also works great as a filler for whole wheat tortillas or on some blue corn chips.
Last week, after throwing this together, it looked so colorful on the plate I took a picture with my phone and posted it to facebook. Thanks to everyone that emailed and commented requesting the recipe…I hope you enjoy it!