Black Bean Wraps with Chunky Mango Salsa

This chunky salsa can be used for a multitude of meals. I tossed it together to pair with some sliced bell peppers, and the combination was explosive! This sweet, chunky salsa would be great with a bowl of quinoa and black beans, on a fresh salad, or scooped onto slices of cucumber, crackers, or chips. 

I decided to make wraps with this and they turned out to be great. The freshness of this salsa is so satisfying… I could eat it all by itself. Mmm!

2 tsp Lemon juice (optional)

-Makes approximately 5 wraps
1 15 oz can Black Beans
1/2 c Quinoa
1 Avocado 
Mango Salsa (recipe above)
Balsamic Vinegar (optional) or Balsamic Reduction*
Whole Wheat or Corn Tortillas

*I made balsamic reduction by pouring balsamic vinegar into a small pan over heat for 3 mins and setting it aside once it began to boil. It will thicken as it cools down. Be careful not to burn it!  

Directions:
Prepare quinoa in a pot with 1 part quinoa, 2 parts water. Bring water to a boil. Place a lid over pot and set to a low heat until all of the water has been absorbed by the quinoa. 
Fill tortillas with quinoa, black beans, sliced avocado (if there isn’t any already in the salsa), and mango salsa. Lightly drizzle with balsamic vinegar/reduction.

Enjoy!