These are great to use in wraps, pitas, lettuce leaves, very versatile, can add *extras or none at all. These freeze well so make ahead, form and freeze.
- 2 cans of black beans (drained and rinsed)
- 1 cup grated carrots or corn or both
- 1 medium onion sliced (I prefer Spanish or sweet)
- 2 large cloves garlic smashed and minced
- 2 tsp. cumin
- salt and pepper to taste
In large pan with oil sauté onions and garlic until soft. Add carrots and continue to cook until they have started to soften. If using corn, add now along with beans and season with cumin, salt and pepper. Sauté for another few minutes. Mash with potato masher to the consistency that you prefer. Let cool slightly and using a 1/4 cup scoop, portion and freeze if not using within a few days. You can use muffin tins to freeze in – just spray with a cooking spray first. After they are frozen they will pop right out and then can be placed in bag or container.