There’s just something about black beans and lime that gets me going.
The added citrus zing and acidity that fresh lime juice (along with a touch of jalapeño) provides to the beloved black bean (and often Mexican themed) makes me smile.

I remember years and years ago (three decades, actually), I slow cooked up a huge pot of black beans, seasoned only with sea salt – only to add a diced jalapeño towards the end, and a generous swirl of lime juice at the finale.
I scooped the beans over black rice and topped the pile with sharp white cheddar and fresh avocado. I was in heaven.

This version of a little plate of heaven replicates the simplicity of 30+ years ago in the kitchen, but swaps out the sharp cheddar with funky blue cheese (ALSO amazing with lime) and the brown rice with soft tortillas.
Don’t forget to garnish with fresh cilantro.

Black Bean Lime Blue Cheese Tortilla Wrap

Black Bean Lime Blue Cheese Tortilla Wrap

1 lb. dried black beans, rinsed (and soaked overnight, if possible)
1 small yellow onion, diced
4 cups vegetable broth
2 cups water
1 tsp. ground cumin
2 tsps. dried oregano
2 bay leaves
1-2 fresh jalapeños, seeded and minced
3 tsp. lime juice
sea salt to taste

4 oz. block blue cheese, coarsely crumbled
4-8 flour tortillas (do you want leftover beans or not?)
fresh cilantro, for garnish

In a large slow cooker, add the black beans, onion, broth, water, cumin, oregano, and bay leaves. Stir to combine.
Cook on high for 3 1/2-4 hours until the beans are tender.
Add the jalapeño at the last hour of cooking.

Discard the bay leaves and add lime juice. Salt to taste.

Serve over tortillas, topped with cheese and fresh cilantro.