- 1 jar of Brooklyn Salsa, your choice
- 1 medium local red onion, diced
- 1 large clove local garlic, minced
- 1 tsp organic cumin seed
- 1 cup cooked organic black beans
(or one 15oz can, drained and rinsed)
- 1 local jalapeno pepper
- 1 organic orange
- 2 organic limes
- 1 tbsp organic raw agave nectar
- 6 8-inch organic flour tortillas
- 1/2 head of local cabbage
- 2 organic lemons
- 1/2 cup local cilantro
- 3 tbsp Grape Seed Oil


Directions:
Fire up the grill and get it hot.
In the kitchen, heat 1 tbsp Grape Seed Oil over medium heat. Add onion, garlic, cumin seeds, and a sprinkle of sea salt. Let simmer for 3 minutes before adding the black beans, jalapeno, and the juice of one lime. Simmer until hot, remove from stove-top and place in a large bowl, one good for mashing. Use a large wooden spoon, or empty beer bottle to pulverize the bean mix, squeezing in the juice of one orange at this time. Set aside.
Chop up the cabbage in long thin strands. In a large bowl mix in cilantro, agave nectar, sea salt and the juice of one lemon using your hands. Take the cabbage, beans and a jar of BK Salsa out to the grill. Let's do this. Brush your tortillas with Grape Seed Oil on both sides, before layering on a thick scoop of black beans. Next, add a layer of your favorite Brooklyn Salsa and lay it face up on the hot grill. Make sure you leave your Clayudas on the grill until they are golden, black and crispy. Remove from heat, add a handful of cabbage on top of the beans, another shot of BK Salsa, a squeeze of lime juice and devour.