Black Bean & Avocado Wrap

You will need:

1 avocado (sliced or mashed with fork)
1 cup salsa (or as much as you like, I use a lot, and the hot kind)
1 cup low-sodium black beans, drained and lightly mashed with a fork
6 small whole-wheat tortillas

*can also add basic roasted or baked chicken, chopped, for meat eaters

1. Scoop avocado out of skin and either mash or slice into equal pieces (I sliced)
2. Drain beans well in their can, then scoop 1/4 cup onto each tortilla (you may note in the photo I didn't drain the beans well, which made for a messy eating experience)
3. Add layer of chicken or avocado or both, depending
4. Top with layer of salsa.

Tightly roll up and Enjoy! These are soo good!

Mushroom Tofu Scramble

I'm not a fan of tofu, except for this.

1/2 cup mushrooms, sliced (any kind)
1 tsp extra virgin olive oil (today I used half a teaspoon)
1/2 5 oz package of firm tofu
1/4 tsp: rosemary, parsley, thyme, oregano
2 1 oz. slices low-fat cheese (I used shredded cheddar)

Heat oil on med-high heat and throw in mushrooms for about 3 minutes. Add crumbled tofu on top, then each of the herbs. Cook for 2 minutes on skillet. Add cheese until melted, serve immediately with whole-grain toast or by itself.

Serves 2.