Beans and Greens Sandwich Wrap

Serves: 4 wraps

INGREDIENTS
1 green bell pepper, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 small, white onion, chopped
½ teaspoon minced garlic (from a jar is fine)
¼ cup filtered water
1 15 oz. can low or no-salt black beans, rinsed and drained
Juice of half a lime
½ cup prepared salsa, placed in a strainer
1 cup baby spinach
Hot sauce of your choice (optional)

INSTRUCTIONS
Place filtered water in a pan, and add the peppers, onions and garlic. Heat to medium-high heat and cook the vegetables until softened. (Wait until all the water cooks away, about 4 minutes.)

Optional step: Take half the beans and a spoonful of the cooked vegetables plus the lime juice, and place in a small food processor or high-speed blender. Pulse until a coarse paste. This helps “glue” things together inside the sandwich; however, you may also keep the beans whole if you like.

Mix the beans and the vegetables along with the coarse bean paste if applicable. (Add the lime juice at this stage if you have not mixed a paste in the optional step.)

Using the back of a spoon, push any excess liquid out of the prepared salsa through a strainer. (You don’t want watery juices to run out of the wrap as you eat!)
Layer the ingredients (not too much) onto a heated wrap (see notes on brands, below.) Beans, salsa, spinach. Roll that wrap! Enclose everything in plastic wrap and place in a cooler.

From alittlesage.com