Sack Lunch: Beef and Mango Wraps and Black Bean Relish

Ingredients

• 2.5 pounds top round beef roast (or other)
• 15 ounce black beans drained and rinsed canned
• 4 servings coarse salt 
• 1 tablespoon dijon mustard 
• 0.8 teaspoon thyme dried
• 1 cup cilantro leaves fresh chopped
• 2 tablespoons juice of lime fresh
• 1  mangos peeled cut into 1/2-inch-wide strips
• 1 tablespoon olive oil 
• 4 servings bell pepper 
• 1  bell pepper red halved lengthwise seeded thin
• 0.5 medium onion red finely chopped
• 4 servings salt 
• 5 ounces pkt spinach dried washed trimmed well
• 4 10-inch tortillas whole wheat ()

Equipment

• bowl
• oven
• whisk
• baking pan
• kitchen thermometer

Directions

1. Preheat the oven to 400°F.
2. Put the roast on a small sheet pan or baking dish, rub with 1 tablespoon olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and thyme (if using). When the oven is hot, roast 40-50 minutes, until the meat is tender and an instant-read thermometer inserted into its thickest part registers 130°F (for medium rare).
3. Let meat cool. Store in an airtight container.
4. When you’re ready to make the wraps, slice the roast beef as thin as you like.
5. Whisk together the mustard, lime juice, and remaining tablespoon olive oil; season with salt and pepper. Toss the onion, bell pepper, and mango with this dressing and set aside.
6. Line each tortilla with spinach, leaving a 1-inch border all around. Arrange beef slices down the center of each wrap and top the beef with the mango-vegetable mixture.
7. Drizzle any extra dressing over the wraps.
8. Fold in the opposite sides of each wrap and roll up tightly.
9. Black Bean Relish
10. - serves 4 as a side dish -
11. Toss all ingredients together in a bowl. I like this with a big dash of cumin and with minced garlic instead of onion.