So it's April. Yay! Today felt like Spring is actually going to arrive at some point... but I'm not holding my breath just yet. I'm still craving hearty fare despite today's sunny skies so to celebrate Meatless Monday, I made a big ol' pot of black beans and decided on DIY black bean wraps for tonight's dinner.
I bought these lovely pale fleshed, purple skin yams and decided to roast them, along with some carrot sticks (375 drizzled with olive oil for 30 minutes). On the DIY plate, I included some firm tofu - my kids are not fans of tofu but I like to reintroduce foods every now and then to gauge whether tastes have changed. The avocados I've had lately have been absolutely outstanding! We eat avocado pretty much every night around here. And we have fruit with dinner every night too, so I sliced a mango to go inside of our wraps. My daughter loves cheese but my son does not. The shredded monterey jack cheese is for her. I found these wraps at my local grocery called Mountain Bread Oat Wraps. Man, are these good! They're thin and they roll nicely.

Here's what I did with the black beans:

1/2 large red onion, chopped
1 tablespoon olive oil
2 cloves of chopped garlic
2 cans of black beans, drained
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon white vinegar

I sauteed the red onion with the olive oil in a sauce pan over medium heat. When the onions started to brown along the edges, I added the chopped garlic. After about 3 minutes, I added the black beans, cilantro, salt, cumin and white vinegar. I let this all simmer together for about an hour, stirring occasionally.

Success! The kids were enthusiastic about making their own wraps! Happy Meatless Monday!