Have I mentioned much much I love Mexican?
1 8-inch wheat tortilla
Cook up some brown rice and black beans.
Saute 2 tbsp chopped onion, 3 tbsp red and green bell peppers, and 1 shredded carrot with a little ground ginger, black pepper, garlic powder, thyme, mustard. Set aside.
Peel and grill 1/2 plantain with a little vegetable margarine and allspice, clove and a little ground chili of your choice (habanero, jalapeno, etc). Chop.
Layer the tortilla- beans, rice, veggies and plantains.
Add diced avocado. (You can shred some lettuce also, or add your other favorites….)
Fold and serve warm.
I take the leftovers, prep them, and then wrap in foil— and stick them in the freezer for another day, another time.
We never go hungry around here.