We made it though Monday. It wasn’t so bad, was it? Mine FLEW by. I got to the office at 8am, took lunch around noon and before I knew it was 5 o’clock. Time to go!
When I got home I went for a run outside…that in itself is saying a lot in the middle of January, but that’s not all. I ran in shorts and a t-shirt. It’s the middle of January and it was 70 degrees outside! How perfect. Why I love Charleston #247.
Usually I am not very hungry immediately after I exercise. It takes me awhile to get back to my resting state and for my appetite to come back. But after just a few minutes of getting back home I was hun.gur.ey.
I found a can of beans in the kitchen cabinet that I bought this summer for a cookout. They must have got lost in there, because obviously we are way past summertime and cookout season. That wasn’t about to stop me though. I love using beans as a high-protein alternative, especially when I don’t have the patience to wait for meat to cook in the oven.
I came up with these bean burritos that ended up being a relatively light yet filling dinner. With some chips and salsa on the side I had myself quite the Mexican fiesta.
Light Black Bean Avocado Burritos
Makes 4 burritos
4 10-inch whole wheat flour tortillas
1-16 ounce can black beans*
1/2 whole avocado, peeled and diced
1/2 whole onion, chopped
1 cup lettuce, shredded or chopped
1 cup shredded cheddar cheese
1. Heat beans in saucepan according to package directions.
2. Meanwhile, prepare remaining ingredients by chopping as necessary.
3. When beans are almost done, microwave tortillas for 15-25 seconds.
4. Divide all ingredients evenly amongst each tortilla. Wrap up tortilla and heat in microwave another 10-15 seconds before eating.
*I used Bush’s Black Bean Fiesta Grillin’ Beans–in this case I ended up having to drain much of the sauce so it didn’t seep through the tortilla.