Things in our garden are winding down. The zinnias are gone. Pepper plants are pulled out. The basil, not tolerant of the cool nights, is slowly dwindling away. However, the tomato plants are still producing it’s gorgeous red fruit, although at a much slower pace. Most days, I can get a handful of tomatoes for a salad, sandwich or wrap. As much as I love fall the thought of going 9 months without the taste of a freshly sliced tomato makes me a little sad. I’m going to savor them until frost makes its’ appearance, closing the curtain on this year’s plants.
Something else I am loving these days is Pinterest. I love that I can find all kinds of inspiration for my home, kitchen, stuff to do with the boys. These spicy black bean wraps were posted as a picture of a wrap that someone enjoyed while traveling. No recipe, just a list of all the goodness wrapped into the tortilla. Avocado, tomato, sprouts, black beans, mixed greens, chipotle peppers. After seeing it I did a quick inventory of the pantry and garden. All ingredients available. How could I not replicate it? It makes a delicious lunch and a quick supper.
As I was munching away on this one day for lunch I couldn’t help but think of all the possibilities. Next time I make it I’m going to go the more seasonal route with roasted sweet potatoes, always a great combo with black beans.
- Whole Wheat Tortillas
- Mixed greens
- 1-2 tomatoes, sliced
- Cucumber, sliced
- Sprouts, I used alfalfa, but clover or sunflower sprouts would be delicious too
- Red onion, sliced
- 1 can black beans, drained and rinsed
- 2 avocado
- 2 tablespoons chipotle peppers in adobo sauce
- Juice of 1 lime
- kosher salt
- In the bowl of a food processor (or by hand) add avocado, chipotle peppers and lime juice. Pulse until desired consistency. Season to taste with salt.
- On whole wheat tortilla, apply layer of avocado/chipotle spread. Top with mixed greens, sprouts, black beans, red onion, cucumber and tomato slices.
Wrap and enjoy!