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 ...

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