Total prep time: about 20 minutes
Total cook time: 15 minutes
This is one of our family’s favorite dinners. It is quick and easy and so delicious and filling too. I love that I can make it for dinner and I really don’t need anything else to go with it. It is perfect by itself or maybe with chips and salsa if you have them on hand. It also makes about 6 burritos – great for larger families or they also heat up great the next day for leftovers. You can make it as spicy or as mild as you want depending on the sausage you use. We make it mild for the younger palates and they love it – in fact kids of all ages like this burrito. By finishing it in the oven the tortilla has a nice crisp texture but the stuffing is a combination of very yummy flavors that work together just perfectly. You can also substitute ground beef if you want and add your own spices to give it a little kick.
Here is what you will need:
¾ pound Italian sausage links
1, 15 oz can of black beans (drained and rinsed)
½ teaspoon of salt
2 cups of Monterey jack blend shredded cheese
1 large tomato or 4-5 small romas chopped
Juice from 1 lime
½ red onion, chopped
6-7 large flour tortillas
Lime wedges (to spritz on your burritos right before you eat them)
Preheat the oven to 350. Remove the casings from the sausage and cook in a large skillet over medium heat. I usually use a wooden spoon to break it up into smaller pieces. Cook it until it is nice and brown and completely cooked. Remove it from the pan and put it in a large bowl to cool. You may need to go back and break up the meat a little more by hand after it cools.
Return the pan (don't wash it!) to the heat but reduce it to low. Add the beans and the salt and cook them for about 3 minutes. While they’re cooking you want to stir them all around the pan so they pick up the yummy sausage bits that were left behind from the last step. It’s also good to mash them a little so that they’re all a little broken up. Remove the pan from the heat add the beans to the sausage. Then stir in the tomato, lime juice, onion and 1 cup of the cheese.
Spoon the mixture onto the center of a tortilla (I usually do about 3-4 spoonfuls, just enough so that it’s not too big to fold up). Before you fold it up, put a small handful (from your remaining cup) of cheese on top of the sausage mixture. Roll it up and put it seam side down in a rectangular glass or pyrex baking dish. Repeat with the remaining tortillas and mixture. Bake them in the oven for about 15 minutes, just enough time to get the filling nice and hot. If the tortillas start to get too brown cover the pan loosely with some aluminum foil. Give them a little squeeze of lime juice before you dig in – it really brings out the combination of flavors.
Vegetarian Version: For our resident vegetarian, I used the imitation soy sausage crumbles and even a couple of our carnivores couldn’t tell the difference. You can also skip the cheese on this if you are sensitive or allergic to dairy. It doesn’t taste quite the same but it is still very delicious.