Geez, 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.But 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 😛To 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.Lunch 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
- 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
- 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.
- In a medium bowl, mix together the black beans, mango, cilantro and red onion. Toss with lime juice and season with salt and pepper.
- Take one wrap and fill with some of the quinoa and the bean mixture, fold up and enjoy.