It's a Wrap!

I like to think of black beans as the “little black dress” of the legume family.

Accessorize them correctly and they can go into just about anything—soups, salads, dips, sauces, main dishes. They’re so versatile, and healthy too, that I’m constantly looking for ways to incorporate them into meals.

Black beans are not only good for your heart, but they can even help lower your cholesterol. Not to mention, these beans are one of the most economical foods you can buy. In these difficult times, that’s an especially good thing.

I created this recipe when some friends dropped by on the spur of the moment. It was close to dinnertime, so I scrambled to put something together for us.

I went through my pantry and found a trusty can of black beans. Those little black-purple jewels just asked to be rinsed, spritzed with some fresh lime juice and dressed up with what I had in the crisper drawer.

My friends were so impressed with the wraps that they came back for second helpings, even thirds. I love it when that happens—people end up eating a healthy meal without even realizing that’s what they’re doing.

A Bit on Black Beans: These nutritious little beans are high in fiber, in protein and in antioxidants. They are also an important food to keep on your menu if you have diabetes because they can help regulate insulin in the body.
Ingredients1 (15-ounce) can organic black beans, drained, rinsed and mixed with a pinch of salt and a squeeze of lemon

¼ cup red bell pepper, finely chopped

¼ teaspoon jalapeño pepper, seeded, ribbed and finely chopped

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

¼ teaspoon maple syrup

¼ teaspoon sea salt

3 tablespoons scallions, white and green parts, chopped

3 tablespoons fresh cilantro, finely chopped

¼ teaspoon ground cumin

1/8 teaspoon ground cinnamon

¼ cup cooked brown rice (optional to add into your wrap)

½ cup Salsa Cruda for garnish

Salsa Cruda:

1½ cups Roma tomatoes, diced

¼ cup red onion, diced

2 tablespoons fresh cilantro, chopped

1 to 2 teaspoons fresh lime juice

1 teaspoon jalapeño, seeded, ribbed and diced

¼ teaspoon sea salt