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Brown Baggin’ It: Black Bean Mango Wraps

400x84_g3Geez, we’re only halfway through Mofo and I’m already starting to feel the burn out AND I’m taking weekends off…sheesh, I’m getting too old for this stuff.
I wish I had something else to tell you guys about but lunches have pretty much begun to consume my life, seriously, thanks to Amey I was inspired to whip up a quesadilla last night but beyond that I’ve been eating nothing but leftover lunches for the past two weeks. Which is all well and good but sometimes I’d rather eat something other than leftovers, and that would mean I’d have to cook something new, and ain’t nobody got time for that.d6c_0894But enough about my first world problems, you didn’t come here to hear me bitch and moan all day (unless you’re into that?), you came here to see what magical lunch I’ve created for you today. Oh, and what a magical lunch it is indeed, I feel like unicorns and fairies should be skipping circles around me right about now.

I’m still desperately grasping onto summer with all my might; if you happen to see a girl at the bus stop who’s wearing a summery sleeveless dress while everyone else is bundled up in scarfs and junk, it’s probably me. I just don’t want to let it go! So I thought I’d go a more summery route today and utilize one of my most beloved fruits, mango! Oh mango, how I love thee, with your smooth buttery texture and your perfect blend of sweet and sour.

Like just about every other food I love now, there was a time when I thought I hated mangoes (gasp!), but in reality I never hated mangoes at all, what I hated were those gross supermarket flavorless hockey pucks they called mangoes. I didn’t know anything about buying fruit back then (fruit needs to ripen first? What the what!), so of course, the first time I buy one I go for the least ripened mango in the bunch and surprise surprise, I wasn’t a big fan of the bitter fibrous meat that was waiting inside. It wasn’t until we took a trip to Cuba that I got to discover what a mango was supposed to taste like, and I’ve been in love ever since. For the record, I’m totally envious of you people who have access to mango trees, so not fair! Although it’s probably for the best, since me lying under a mango tree, covered in juice, with a belly that’s gorged with mangoes ain’t a pretty picture 😛d6c_0915To post something that wasn’t just a big bowl of mango, I mixed it together with some black beans, cilantro, onion and lime juice, then I cooked up some lime infused quinoa for some extra filling goodness and stuffed it all inside a wrap. All the flavors meshed so well together! The best part is getting a little burst of sweet juicy flavor when you bite into a mango piece.

I always have a pack of tortillas in the pantry, they’re my quick fix for when I can’t think of anything else to make and I don’t want a sandwich, just chuck some random ingredients in one and your golden. I’m seriously lacking in the tortilla rolling department, never have I been able to wrap one of those things without crap falling out all over the place or ending up with cracks. Is there some kind of trick that I’m missing? I’m always baffled by the people at the burrito place, since they always roll everything up so neat and tidy; I’m pretty sure there’s something they’re not telling me, like there’s some secret tortilla rolling society that I’m being left out of. You know, like the Illuminati…but with tortillas.

Snack time included some of the new Mary’s Gone Crackers Hot n Spicy Jalapeno, which I’m a huge fan of! I like the regular crackers too but the flavor in these is way better, plus the little kick of heat is pretty rad. I also packed one of these Via Bars, which is made by a local Alberta company. I’ve tried a few different flavours but this was my first time trying their Berry Coconut and it’s really good! The textures a little crumbly since I don’t think they’re baked but the little bits of dried fruit and coconut were super tasty.d6c_0905Lunch Lady Tips:

  • Unless mangoes are local to you, make sure you go with one that’s organic and that gives slightly when squeezed gently. They’re kind of like avocados that way, so if you know how to feel for a ripe avocado, you know how to feel for a ripe mango.
  • No need to worry about sogginess with these, wrap everything up the night before and grab one out of the fridge on your way out the door.
  • To save on time, cook a big batch of quinoa to use for dinner or lunches throughout the week. Then to make the wraps, just portion out 2 cups of the cooked quinoa and add the lime zest and juice listed in the ingredients.

    BLACK BEAN MANGO QUINOA WRAPS

    Fresh juicy mango is mixed with lime scented quinoa and back beans to make a delicious wrap, that's perfect for a quick grab and go lunch.

    Author: The Vegan Cookbook Aficionado

    Ingredients

    • 1/2 cup quinoa
    • 1 cup water or broth
    • Zest & juice of half a lime
    • salt & pepper, to taste
    • 1 1/2 cups black beans
    • 1 ripe mango, peeled and chopped
    • 2 tablespoons cilantro, chopped
    • 3 tablespoons red onion, chopped
    • 1 tablespoon lime juice
    • salt and pepper, to taste
    • 4 to 6 whole grain or gluten-free wraps

    Directions

    1. In a small pot over high heat, combine the quinoa and broth. Cover, bring to a boil and then turn down to a simmer. Simmer for 15 minutes, remove from heat and stir in the lime juice, zest, salt and pepper. Set aside to let cool.
    2. In a medium bowl, mix together the black beans, mango, cilantro and red onion. Toss with lime juice and season with salt and pepper.
    3. Take one wrap and fill with some of the quinoa and the bean mixture, fold up and enjoy.

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17 thoughts on “Brown Baggin’ It: Black Bean Mango Wraps

  1. Midnite says:

    I laughed at your burrito place comments. I’m a supervisor at a Mexican/burrito joint and I can tell you not even some of my co-workers can do it right. The secret to it is in the placement of your hands. It’s quite the same as when you roll a wrap. Each pair of fingers as you roll has to be held a certain way to make it work. But I promise, it really is not that hard.

    You want to fold in the sides till they slightly overlap then pull them out and down till you get a small gap in the middle. Then use your thumbs to bring the bottom flap up and over the top edge while cupping the centre with the filling with your fingers. Drag the folded bottom flap down while at the same time pinching and tucking it into the centre so its neatly tucked in like an envelope over your fillings and snugly wrap/roll the rest of the way up. I hope that helps! Practice makes perfect remember-although that’s easy for me to say when I make a hundreds of burritos everyday. lol

    Happy Lunch-ing!

  2. flickingthevs says:

    Black beans are like vegan crack. Once I start eating them, I find it incredibly difficult to stop! I’ve always been a bit leery of the whole fruit in savoury dishes thing, but I’m going to trust you and make a shedload of these!

  3. Mihl says:

    I hear you on mofo and burn out. I just had to take two days off because life was getting in my way and because I needed a couple of sugar free days. Maybe we should swap themes, I could really use such a delicious wrap right now!

    • Maggie Muggins says:

      I don’t blame you, your theme must be a LOT of work, but it’s such a great theme!
      I will happily switch with you and eat all those donuts and rolls, mmmmm, I’m still thinking about those custard ones.

  4. coconutandberries says:

    Keep going!! We’re in this together! Feeling the burn a little too but it’s not too long to go now…
    These wraps look super. I love that you cut the mango in big chunks 🙂
    I just wish mangoes didn’t have to come so far to get here.

    • Maggie Muggins says:

      Ok, I’ll keep going as long as you do 😉 Only a little over a week now!
      Big chunks of mango is the only way to eat it, I don’t like it when it’s cut up small so you can barely see it, I want it all up in my face!

  5. Susan says:

    What’s that? You want summer to last forever? Why, it is a delightfully summery right here! And we will soon be entering an amazing mango season (Queensland has fantastic mangoes), and I have a great kitchen you can cook me lunch in. 😉

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