Add a little spice to your table: Spicy Black Bean Burrito

We've done a lot in the last year or so. For a lot of it, I continued to cook and eat clean, but there have been some stretches where I had no facilities for cooking so we ate what there was. When I could cook, we ate well and fresh.         It's been an interesting, roller coaster ride.      We saw our middle daughter married, lost Steve's dad after a short illness and backpacked around Central America for two months.        Now, it's time to settle in for a bit. The kitchen is large and well-stocked, groceries are readily available and there is time.         No excuses for not eating well. Though getting Steve to eat healthy is sometimes a struggle, he is much more open to the idea of eating fresh. One step at a time...     Here's a meal that even my favorite carnivore likes. If you're cooking for one of those, you can add meat to their portion if they insist, but this might be one of those dishes where they don't even miss it.      Spicy Black Bean Burritos     1/2 of a red onion, diced ·       2 cloves of garlic, chopped ·       1 red bell pepper, diced ·       2 cups of black beans ·       2 tablespoons of olive oil ·       2 teaspoons of chili powder ·       1/8 teaspoon of cayenne pepper ·       salt and pepper to taste ·       2 tortillas ·       2 ounces of low-fat cheese ·       1 cup of salsa ·       goat cheese (optional)

• ·      Sauté the onions and the bell peppers for 5 minutes.
• ·      Add the garlic, the black beans, the olive oil, the chili powder, the cayenne pepper and the salt and pepper.
• ·      Wrap 1/2 of this mixture and a handful of low-fat cheese in each of the tortillas.
• ·      Top with the salsa, and the goat cheese (if desired).

(   Vegetarian