There are two types of people: Those who look at this picture and think, “dog puke” and those who notice the beautiful rainbow of bell peppers, scallions, the white specks of garlic and think, “Dinner!”
Luckily, my 6.5 year old falls in to the second camp; he’s already had five servings of this to eat tonight. Good thing we have three bathrooms, that’s all I’m gonna say about that.
I first found this recipe at Whole Foods, and they got it from Joel Fuhrman, M.D.’s Eat for Health. After having this dish and watching my fellas devour their dinner like everything they’ve ever eaten until this point was, well, dog puke, I think I’m going to buy the book set. That’s how good this little concoction is. It is really good. I mean, really, really good. So good Matt asked that we please serve it every Monday.
What I adore about black beans is that for their humble reputation as an affordable pantry staple, they actually rival grapes and cranberries for antioxidant content . Add that to their fiber and protein content, and these little things become the super food of the canned food aisle.
Did I mention this recipe is also really quick? Start to finish, it took less than 10 minutes. And that it’s low-calorie (about 225 calories/serving).
And it’s cheap! FTW!
Serves 4….(each serving has about 14g of protein, 14g of fiber and 225 calories…but I suggest you do your own calorie calculations based on your ingredients)
2 cans cooked no-salt added black beans
1/2 large avocado
1/2 green bell pepper (I used left over red and yellow bell peppers instead)
3 scallions, chopped
1/3 cup fresh cilantro (I used about a half Tablespoon of dried cilantro)
2 Tablespoons lime juice
1 tsp ground cumin
1 clove garlic, minced
1/3 cup mild low-sodium salsa
8 large romaine lettuce leaves
Drain and rinse beans. Heat beans over medium heat until warm, about 5 minutes. Mash beans and avacado in a bowl, then mix all ingredients except lettuce. Use lettuce as tortillas and place about 1/4 cup of the bean mix in to the center of each lettuce leaf.