4 whole grain wheat burrito size tortillas
3 medium sized poblano chiles
2 large portabello mushroom caps
15 oz whole black beans
1 cup uncooked extra long grain rice (I use Jasmine)
1tsp zest of one fresh lime
2 tbs recaito
1 ripened avocado
pico de gallo
Clean your veggies. I use a veggie brush. Lightly coat the mushroom caps and skin in-tact peppers with spritz-on vegetable or olive oil. Grill until poblano skins are blistered and blackened. Remove and set aside. (Placing them in a paper bag will ease removal of the skins)
In a sauce pan or trusty rice pot, heat a tablespoon of olive oil. Add lime zest and recaito followed by rinsed (or not) rice and warm water. Bring to a rolling boil, cover, reduce heat and simmer.
Your now cooled poblano chiles are ready for you to remove skins, seeds, membranes and cube. Cube your portabello caps too. If you add salt to your dishes, now would be a good time. I do not-I prefer the nuttiness of the mushroom and salt totally kills that. Everything cubed? Good. Now toss to mix and set aside.
Once the rice water has been completely dissolved, remove the rice from the heat source and prepare to layer. Place your tortilla on a large plate or clean, dry work surface. First, poblano portabello mixture. Next, Cilantro lime rice, beans, cheese, pico de gallo, and fresh avocado slices. Wrap, and enjoy.
It isn't a pretty dish but, I assure you it is delicious! Let me know if you try it. It's getting cool in Arizona, look forward to more recipes. I'm up for veggin' out a meat recipe too. If you'd like shoot an e-mail and I'll remix one of your dishes!