Bike bars and black beans

Look who got a makeover today?

    

Cant see it??? Have a closer look!

That's right, the "Frog" is now fully serviced and sporting a brand new pair of aerobars in anticipation of the upcoming Half Ironman race.

This afternoon I met with a technician from my local bike shop for a 'fitting'. I realised that I have had the Frog for almost 2 years, but have never had someone check that I have all the heights adjusted to fit my body. I also wanted to have a pair of aerobars fitted, so it was the perfect opportunity to discuss both things at one.

What I learnt today:

• Aerobars are useful for long rides as they provide the rider with a more streamlined appearance and less wind resistance.
• Aerobars also put the rider's body in a position for maximum efficiency when pedalling and help reduce fatigue. This can be of great benefit in triathlons, where you have reserve energy to run off the bike!
• While aerobars have the potential for making you faster, the bike will handle differently so it is important to practice getting used to them in a safe area first.

I can’t wait to try these out on Friday!!

Dinner

Tonight’s dinner in the BBB household was courtesy of the Mystery Box. The chosen ingredient….

Black Beans!

 

After a little digging in our pantry, I came across this packet of GF wraps…

And the fridge revealed these goodies….

So enchiladas seemed to be the logical choice…

I sautéed the veggies and black beans in a little olive oil, with tomato paste, cumin, coriander and chilli powder.

So colourful!

Then placed 1/2 cup of the veggie / bean mix in each wrap and rolled them up.

 

Topped with tomato taco sauce…

 

And grated cheese.

Baked for 20 minutes, then sprinkled with fresh thyme.

Served with a green salad and diced avocado.

A quick and easy way to use a wonderful ingredient.

Not to mention a healthy end to the day.

Black bean enchiladas (GF)

• 6 GF wraps
• 1 can black beans, rinsed and drained
• 4 mushrooms, sliced finely
• 1 onion, diced
• 1 zucchini, diced
• 1 carrot, diced
• 1 red capsicum, diced
• 1 cup frozen peas / corn
• 80g spinach
• 1tbs tomato paste
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1tsp chilli powder
• 200g tomato taco sauce / tomato puree
• 1/2 cup grated cheese

1. Preheat oven to 180C.
2. Sautee beans, vegetables, tomato paste and herbs until soft.
3. Place 1/2 cup of the veggie/bean mix in each wrap, and roll to enclose.
4. Place wraps (seam side down) in a baking dish.
5. Pour tomato taco sauce over the wraps, then sprinkle with grated cheese.
6. Bake for 20 minutes, or until the cheese is bubbly.
7. Serve with diced avocado and a green salad.

What about you? What is your favourite way to use black beans?

Happy Baking :)