Southwest Veggie & Black Bean Burrito

YIELD: 4 SERVINGS

4 sundried tomato tortilla wraps
¼ cup sweet roasted peppers,
sliced
1 Tbsp. black olives, sliced
2 cups roasted fresh sweet corn
2 cups fresh salsa
1 head Romaine lettuce,
ribbon cut
2 oz. hot pepper rings
1 fresh avocado, sliced
2 cups Chef Jim’s Black Beans

1. spread tortillas on flat work surface. strain any excess juice from salsa and beans. starting 2” from the bottom of tortilla, divide equal amounts of each ingredient vertically on each tortilla. Be sure to leave 2” on sides.

2. Fold sides in and roll tortilla from the bottom. slice in half and plate.

Chef Jim’s Black Beans

YIELD: 2 cups

2 cups black beans, canned
1 tsp. fresh shallots, minced
1 tsp. chives, minced
¼ tsp. Sriracha hot sauce
½ tsp. fresh lemon juice
2 stalks celery, small dice
1 tsp. Goya Sazon sesasoning
¼ cup fresh cilantro
black pepper, to taste

1. Mix all ingredients together and let rest for 3 hours.

Photo: Jason Shaffer
Recipe: Chef Jim Smith, Sprenger Health Care Systems, Avon Lake, OH