A great transition meal, mostly raw with a bit of cooked accompaniment. Black beans mixed with succulently sautéed slices of Vidalia onion with big hunks of sweet orange bell pepper and slivers of seeded and deveined jalepeño pepper topping organic Romaine lettuce. Then a little pseudo guac (chopped tomato, garlic and avocado with lime juice) graces the top. Optionally, a few dollops of salsa and a bit of sour cream gives the dish a nice Mexican nuance.
The combination could fill a whole wheat wrap or tortilla to make a fabulous burrito, too.
Simple, quick, nutritious. A can of beans, rinsed well, an onion, a pepper, some lettuce. The guacamole topping is just a small tomato, half a Hass avocado, a clove of garlic and the juice of half a lime. All sitting nicely on torn hearts of Romaine.