Ryan’s Black Bean and Quinoa Wrap with Jicama- Grilled Corn Salsa

Ryan Rogiers is a chef and culinary instructor from New York who’s been running ultras for two years and who’s registered for his first hundred this year. Ryan and his stepson developed this recipe last year and won a healthy recipe contest through the White House, The First Lady and Epicurious.com.

Very cool. Thanks Chef Rogiers!image001


Whole Wheat Tortillas

Black Bean and Quinoa Puree

Baby Spinach


Cilantro Leaves

Jicama-Grilled Corn Salsa


Black Beans:

2 cups Dried Black Beans (Soaked Overnight)

1 Tablespoon Olive Oil

1 Cup Diced Onion

½ Cup Diced Carrot

½ Cup Diced Celery

5 large garlic cloves

1 cup cooked Quinoa

Salt and pepper to taste

For the Black Beans:   Soak 2 cups of Black Beans overnight in the refrigerator in enough cold water to cover them.  Rinse beans and hold to the side.  In a medium sauce pan (3 quart) heat the olive oil to medium then add the Onion, Carrot and Celery.  Sweat for 2 -3 minutes or until they just begin to caramelize.  Add the beans and 3 cups water.  Bring to a boil, and then simmer for 30 minutes, stirring occasionally.  Add more water if needed.  Puree mixture in a food processor.  Add salt and pepper to taste.

For the Quinoa:  Bring 1 cup Quinoa and 2 cups water to a simmer and cook for approximately 30 minutes or until desired tenderness.

After Beans are pureed stir in the cooked Quinoa.

Jicama- Grilled Corn Salsa:

1 Cup Diced Jicama

1 Green Bell Pepper Diced

1 Red Bell Pepper Diced

1 Minced Jalapeno (seeded)

1 Cup Grilled Corn

½ cup Red Onion Diced (optional)



¼ cup Red Wine Vinegar

2 Tablespoons Lime Juice

2 Large Garlic Cloves

1 Tablespoon Dijon Mustard

1 Teaspoon Salt

½ Teaspoon Black Pepper

½ Cup Olive Oil

For the Salsa:  In a blender combine Vinegar, Lime Juice, Garlic, Mustard, Salt and Pepper.  Blend well and slowly add the olive oil.  Toss the all of the ingredients of the salsa in a bowl with the vinaigrette. Add salt and pepper to taste if needed.

For the corn:  Grill whole ears in the husk for approximately 10 minutes or until the husks are charred. Shuck after cooled then cut the kernels off.

To Assemble:

Heat tortilla, place 1 tablespoon black bean puree and top with spinach, avocado, salsa and cilantro leaves.  Then roll up and enjoy.

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