Rice, Corn & Black Bean Salad Wrap

While this wrap may not have any meat in it, it definately has flavor. Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing and thats just the filling. Accented by munster cheese, this wrap will surely melt in your mouth.

Yield:

Serves 4

Ingredients

1. 3 cups water
2. 3/4 cup brown rice
3. 1/4 cup wild rice
4. Coarse salt
5. 2 fresh poblano peppers
6. 3 tablespoons extra-virgin olive oil
7. 3 garlic cloves, minced
8. 1 1/2 cups corn kernels (from about 3 ears)
9. 1 can (15 ounces) black beans, drained and rinsed
10. Freshly ground pepper
11. 2 scallions, thinly sliced (1/2 cup)
12. 2 tablespoons chopped fresh cilantro
13. 1/4 cup fresh lime juice (from 2 to 3 limes)
14. 1 yellow onion, sliced
15. 2 cloves of garlic, minced
16. 1 teaspoon ground cumin
17. 2 tablespoons Fajita Seasoning
18. .
19. For the wrap:
20. ============
21. 4 large tortillias
22. 4 slices munster cheese
23. 4-8 leaves, red lettuce

Directions

1. Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
2. Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
3. Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
4. Let cool slightly, then transfer to a bowl.
5. Sautee the sliced onions over medium low heat, untill the begin to carmelize (about 5-10 minutes), stiring frequently to prevent burning.
6. Add the minced garlic and cook untill fragarent, about 1-2 minutes, then add the cumin and Fajita seasoning. Cook stirring constantly untill everything is well mixed (1-2 minutes).
7. Turn off the burner and return the rice mixture to the pan, using the residual heat to warm the rice while you incorporate the two together.
8. Stir in scallions, cilantro, and lime juice.
9. Lay the tortiallias on a flat work surface. Lay the lettuce leave on the tortilla, covering but leaving the edges of teh tortillia exposed. Spoon a modest amount of the filling into the center of the tortillia. Top with a slice a munster cheese and roll the sandwhich bringing two opposing sides together. Serve warm.

Notes