I’ve escaped the frigid Midwest for sunny and warm Southern California to visit with my fellow blogger, Priscilla, and the rest of my family. With my granddaughter’s birthday coming up next week it was the perfect time to visit. I got out just in time, it seems, as Sheila is calling about concerns of holding class this week at the Cookery because of the frigid temperature and 8-inches of snow that will be blowing around tonight. Yikes!! Lucked out again!

With a big birthday party in the works and a long list of “things to do” we needed a quick and wholesome supper that the whole family could enjoy. The Mexican influence is evident in much of California cuisine. Adapting a recipe we found in a favorite magazine, Eating Well, worked for the whole family. The one year old loved the bean, avocado and cheese spread on it’s own, and the 4 year old could have the spread alone on flatbread while the adults loved the whole enchilada—flatbread, bean spread, and spicy cabbage salad, all rolled up into one. A win, win, win solution for quick and tasty dinner, with time to spare for more party preparations before heading to bed.

Save out a portion of the bean/avocado/cheese spread for baby. And an added plus: it sticks to the spoon! Less mess for mom.

Kids might not like the spicy salad, so spread the bean/avocado/cheese mix on flatbread or tortilla, and they are good to go.

Black Bean Rollups

Serves 4

Spicy Salad

2 cups thinly sliced red cabbage
1 carrot, peeled and grated
1/4 cup chopped cilantro
2 tablespoons apple cider vinegar
2 tablespoons canola oil
1 chipotle chili in adobo sauce, minced, more or less to taste
Salt and pepper to taste

In a large bowl mix 2 cups cabbage, 1 grated carrot, 1/4 cup chopped cilantro with 2 tablespoons vinegar, 2 tablespoons oil, and chipotle, salt and pepper to taste.

Bean Spread

1 can black beans, rinsed and mashed
1 avocado, peeled and mashed
1 cup cheddar cheese, grated

In a medium bowl stir together about 1 cup mashed beans, 1 mashed avocado and 1 cup grated cheddar cheese.

Assembly

4 whole grain flatbreads or tortillas

On each flatbread spread 1/4 of the bean, avocado, and cheese mixture. Top with 1/4 of the cabbage salad and roll up. Cut into 2 or 3 sections and serve. The salad can also be served on the side, or makes a great topping for any sandwich combination.

For appetizers cut into 1-inch section and spear with a toothpick to hold them together.

Serves 4