8 oz. Crab Classic, Chunk Style
4 14″ whole wheat tortillas
1 15 oz. canned black beans drained
2 serrano chilies seeded and finely chopped
1 8 oz. jar roasted red peppers julienne
1/4 red onion julienne
1 10 oz. package frozen yellow corn roasted
4 oz. fresco cheese crumbled
1 tbsp. honey
3 tbsp. mayonnaise
3 tbsp. cilantro chopped
2 tbsp. extra virgin olive oil
kosher salt & table ground black pepper
spicy black bean chips
Thaw frozen corn in colander under hot water; drain all water. Add olive oil to sauté pan and caramelize onions…add yellow corn and pan roast until corn has caramelized; season with salt and pepper. Allow corn and onion mixture to cool. In food processor, add 1/2 of the canned black beans and the Serrano chilies; pulse to make a paste; add a little olive oil to help make smooth. Remove beans from food processor and add the reserved beans, roasted red peppers and mix thoroughly; season with salt and pepper to taste. Combine the mayonnaise, cilantro and honey to a bowl and mix to combine; season with salt and pepper to taste. Toss Crab Classic in mayonnaise and set aside. Refrigerate until ready to assemble.
To assemble – lay tortilla flat, spread layer of black bean mixture over tortilla, add Crab Classic, fresco cheese and mesclun greens. Gently roll tortilla up. Once rolled cut in half and serve with spicy black bean chips.