Avocado-Bean wrap

2 ripe avocados
1 C fresh or jarred salsa
2 tsp oil
1 red pepper, chopped
1 C shredded carrots
1/2 tsp ground cumin
1 15 oz can black beans, rinsed
1/3 C chopped cilantro
4 whole-wheat wraps
4 C coarsely chopped or shredded romaine lettuce

1. Remove pit and peel avocados. Coarsely chop 1 avocado; mash the other avocado in a small bowl and stir in 1/4 C salsa until blended. Cover with plastic wrap and set aside.
2. Heat oil in medium skillet over medium-high heat. Saute pepper and carrots 3 minutes. Add cumin and cook 30 seconds or until fragrant. Add beans and remaining salsa. Heat through. Stir in the chopped avocado and cilantro; mix well.
3. Spread about 3 TB mashed avocado-salsa mixture on each wrap and top with 1 C lettuce. Spoon 1 C bean mixture over bottom third of wrap. Starting at bottom, roll up tightly. Place seam side down no serving platter. Serve with lime wedges.

per wrap: 424 cal, 15 g pro, 74 g carb, 20 g fiber, 14 g fat.

{ Best for you Brownies }

My husbands family has a history of cholesterol problems and my husband isn't any different. He has to avoid partially Hydrogenated oils. Unfortunately you can find that in lots of things like twizzlers and pre done cake and brownie mixes. We are always trying to make a recipe better for you and this is our favorite.
This recipe makes a thick 13x9 pan and they are not "cakey" brownies they are scrumpious.

1/2 cup butter
1/2 cup black bean puree' (blend canned black beans until a thick paste)
2 cups sugar
1 tsp.vanilla
4 eggs
3/4 cup cocoa
1/2 cup white flour
1/2 cup wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1-2 cups chocolate chips
1 cup chopped walnuts (if desired)

Heat oven to 350*. Grease 13x9 inch pan.
Melt butter in a large microwave safe bowl.
Stir in sugar and vanilla.
Add in eggs one at a time stirring well after each egg.
Add cocoa and mix well.\
Add flour, baking powder, and salt beat well.
Stir in chocolate chips and nuts.
Bake 30-35. Cool