Brussel Sprout Wraps
1 pound fresh brussels sprouts, halved if large
2 Tablespoons extra virgin olive oil
1 head Bibb lettuce, leaves separated to use as cups
1 can black beans
½ teaspoon cumin
½ teaspoon chili powder
1 cup non-fat plain Greek yogurt
1 clove garlic
1 large avocado, diced or mashed
½ cup Kalamata olives pitted
2 large radishes, finely sliced
1 cup store-bought salsa verde
1 cup crumbled feta
Salt and pepper
Rinse brussels sprouts well in cold water.
Toss in olive oil and spread on baking sheet.
Season well with salt and pepper. Bake at 400F until crispy on the outside and tender on the inside, about 20-25 minutes.
In the meantime, warm beans, cumin, and chili powder in a saucepan.
Season with salt and pepper.
Mix yogurt with minced garlic, zest of one lemon, and juice of a lemon half. Season with salt and pepper.
Serve all the garnishes in little bowls alongside the brussels sprouts and lettuce leaves.