Black Beans and Tomatoes with Lime

How I Made It:

This recipe is great for prepping the night before, or morning before you need to leave home. It's also a pleasing collection of colors, if you like your food to be colorful.

1. Saute 1-lb of ground lean ground turkey or lean ground beef. Season to your liking as you cook it up. Set aside while you prepare the rest of the dish, or store in the refrigerator for up to a day. Add the ground meat in step 2, with the beans and tomatoes.

2. Chop the amounts of onion & bell pepper that suits your tastes. I used about 2/3's of a medium white onion, and 3/4's of an orange bell pepper.

3. Use the black beans as called for.

4. Substitute a 10-oz can of mild or medium 'hot' tomatoes with green chilis in place of the fresh grape tomatoes.

5. Increase the amount of seasonings: use 1/2 tsp ground cumin or cumin seeds; 1/2 tsp sage; up to 1 tsp of minced jarred garlic; and a 1/2 tsp of freshly ground black pepper (or whatever black pepper you have on-hand).

6. Squeeze the juice out of small lime; include however much fruit flesh breaks off and floats with the lime juice. Add 1 Tbsp Extra Virgin Olive Oil (instead the 1 remaining tsp in the original recipe) to the lime juice and stir to mix. Pour this over the meat & veggies mix and gently stir it all up. <-- "gently" is about the same here as folding something into egg whites. You don't want the oil & lime to lose its presence.

Serve immediately while it's still warm-to-hot. Leftovers can be refrigerated and re-heated.