Ingredients:

BURGER PATTIES:
2 lbs ground beef (80% lean)
3/4 cup black beans, rinsed and drained very well
1/2 cup chopped cilantro
2 Tbsp Urban Accents Mesa Rosa Chipotle
1 Tbsp lime juice

CORN SALSA:
Vegetable oil
2 corn on-the-cob ears, husks and silks removed
1/2 cup diced red onion
4 Tbsp chopped cilantro
4 Tbsp lime juice
1-1/2 tsp Urban Accents Mesa Rosa Chipotle
8 large flour tortillas
8 slices queso fresco cheese

Directions:

Preheat grill for medium-high heat.  In large bowl, combine burger patty ingredients; do not over mix.  Divide mixture into 8 portions, ball lightly and flatten into patties.  Place on platter, cover with plastic wrap and chill. 

Brush grill with vegetable oil.  Grill corn until golden and grill marks appear on all sides.  Roll ears occasionally to make sure they cook evenly.  Kernels will be soft when corn is done, about 10 minutes.  Transfer ears to cutting board and allow to cool slightly.  In medium bowl, combine red onion, cilantro, lime juice and Mesa Rosa Chipotle.  Cut corn off of cobs and toss with mixture; salt and pepper to taste.  Transfer mixture to foil and wrap to keep warm while you cook patties. 

Brush grill with additional oil.  Place patties on grill and cook, turning once, until done to preference, about 5-7 minutes on each side for medium.  Remove patties from grill.   On each flour tortilla, layer patty, queso fresco and a small amount of corn salsa.  Fold in sides of tortilla and roll like a burrito; secure with toothpicks.  Brush grill with additional oil and place tortilla wrapped patties on grill and cook until tortilla is golden brown and crispy.