Topping:

one 15 oz. can of Italian diced tomatoes or diced fresh tomatoes
one cubed ripe (yet firm) avocado
1/2 cup chopped sweet onion
1/4 cup chunky ‘medium’ salsa
2 tablespoons balsamic vinegar
a few sliced olives, to taste (optional)

Bean Spread:

one 15 oz. can black beans, drained
1/2 cup grated sharp cheddar cheese
one or two cloves minced garlic

Approximately 6 pretty Romaine lettuce leaves (no holes or cracks preferably)

To prepare the topping, open the can of Italian tomatoes and empty contents into a sieve to drain. Cut up the avocado and onion and put into a bowl. Add the salsa, balsamic vinegar and the (optional) olives. Then add the drained Italian tomatoes or drained fresh tomatoes to the bowl and stir to blend. (If you are using fresh tomatoes you may want to taste and add additional seasoning to suite you.) Set this bowl aside.

To prepare bean spread open the black beans, drain and empty into a one quart casserole dish. Using a ‘ricer’ or masher, lightly mash the beans. Add the grated sharp cheddar cheese and the minced garlic. Stir well, cover and microwave on high 1 to 2 minutes, until the cheese is melted. The mixture should be warm but not hot.

Last, wash the romaine lettuce leaves and pat dry.

To serve, spread the bean mixture on a lettuce leaf and then top with the tomato/avocado topping. Wrap up the sides and eat it like a burrito. (Don’t make the mistake of over stuffing your wrap. You can always have a second one.:-) This is great for a weekend lunch, eaten outside with friends and family. Corn tortillas are optional but licking your fingers is a must.