Harvest Burritos with Roasted Corn Salsa

No measurements used, all organic ingredients preferable. -Jill

Ingredients

• wild rice , cooked
• green-top beets , greens removed, cut in slender wedges, roasted
• red onion , sliced and roasted
• garlic cloves , whole, roasted
• olive oil
• corn, roasted
• green onions , chopped
• dried ancho or chipotle chili peppers , soaked, deseeded, diced
• cilantro , chopped
• lime juice , fresh squeezed
• sea or celtic salt , ground
• black pepper , ground
• maple syrup
• mozzarella cheese , grated (optional)
• brown rice tortillas , heated

Instructions

1. Thoroughly rinse and cook the wild rice (approx. 30 minutes).
2. Toss the beets, red onion, and garlic cloves in a good slather of olive oil, place on baking sheet and roast at 400°F until slightly browned and easily pierced with a fork. Watch the garlic closely to be sure it doesn't get too dry/burned, 30-45 minutes.
3. Combine roasted beet, red onion, garlic mixture to wild rice when done, including olive oil remnants.
4. Toss corn kernals in olive oil, roast on separate baking sheet until slightly browned (15-20 minutes).
5. Soak dried chili peppers in hot water for 15-20 minutes until soft. Remove seeds. Dice.
6. Completely cool roasted corn, mix with chopped green onions, chopped cilantro, fresh squeezed lime juice, chunky style sea or celtic salt, fresh ground black pepper, diced ancho chilies, and small drizzle of maple syrup.
7. Heat brown rice tortillas in a splash of olive oil until soft, Roll up tortillas immediately, while warm, or they will reveal their stubborn side.
8. Add mozzarella cheese, if desired.
9. Roll up burritos. Indulge!