March 15, 2010

Black Bean and Avacado Salsa Wraps

Avocado salsa:
2 avocados, pitted and diced
1 1/2 to 2 c. roma tomatoes, diced
4 green onions, chopped
2 tbs. lime juice
2 tbs. fresh cilantro, chopped
1/4 tsp. salt
Combine all ingredients in a medium bowl and set aside.

Black Bean filling:
1 tbs. olive oil
1/2 c. chopped onion
1 tsp. minced garlic
1/4 tsp. ground cumin
1 16 oz can black beans, rinsed and drained
1/4 tsp. salt

1 cup chopped lettuce
shredded cheese
tortillas or pitas

Heat oil in skillet over medium high heat. Add onion, cook until clear. Stir in garlic and cumin, then add beans and salt. Heat thoroughly. Heat tortilla and place a couple tablespoons of the black bean filling in the middle topped with avocado salsa, cheese, and lettuce. Serves 3-4 people.