So I’m pretty new to the whole bean/legume thing. Except for green beans, which are a legume, I think. The majority of the legume family always weirds me out a bit, though. I’m not sure why. Maybe it’s because I associate them with being chalky. I’m totally okay though with pureeing them and turning them into a dip, of course. But one day I wanted something different for lunch. I ran to the market near us, picked up some things and thought, maybe this won’t be too bad all together. And while I’m at it, I’ll try out this whole big world of food to which I’ve previously turned a blind eye. It turned out that I liked it. It doesn’t mean I’m a total convert to this branch of the food family. I think it would take decades before I would ever come around totally. But I’ve stuck a toe in the water. And it was nice.
Ingredients
½ teaspoon coriander seeds, toasted and ground
¼ teaspoon ground cinnamon
¼ teaspoon cumin
¼ teaspoon ground ginger
kosher salt, to taste
15 ounce can black beans, rinsed and drained
1 tablespoon olive oil
1 mango, diced
3 strawberries, chopped
½ teaspoon lime zest
2 teaspoons lime juice
1 avocado, pitted and sliced then drizzled with lime juice
2 tablespoons cilantro, for serving
2 scallions, chopped, for serving
flour tortillas
Instructions
In a small bowl, combine coriander, cinnamon, cumin, and ginger. Heat olive oil in a medium saucepan over medium-low heat then add the black beans. Sprinkle the seasoning mix over the beans and stir. Add the mango, strawberries, lime zest, and lime juice. Once everything has been warmed and mixed together, take off heat. Adjust salt to taste. Then assemble wrap using the black bean mixture, avocado, cilantro, and scallions in the tortilla.
