Here is a recipe for Black Bean and Sausage Burritos that my husband is especially fond of. I found it initially in a Better Homes and Gardens Cookbook Great Cooking for Two and have changed it up a little to personalize it for our family. It is easy to assemble, but takes a little preparation.
Black Bean and Sausage Burritos
adapted from Great Cooking for 2 Cookbook
- 12 oz Italian Sweet Sausage, skins removed and crumbled
- 3/4 cup onion, chopped
- 1/2 cup Green or Red Pepper, chopped
- 1 clove garlic, minced
- 1 cup Ricotta Cheese
- 1 3/4 cups Pepper Jack Cheese, shredded (divided use), or cheddar cheese if desired
- 4 oz can diced green chilies, drained
- 8-10 (medium) Flour Tortillas
- 1 (15 oz) can Black Beans, rinsed and drained (you may need more if you are making 10 burritos)
- 1/2 cup mild or medium salsa
Preheat the oven to 350F. Wrap the flour tortillas in foil.
For the filling: n a large skillet, cook the Italian sausage, onion, green or red pepper until the sausage is browned and the onion is tender. Drain the excess fat. Add the chopped garlic and cook for an additional minute or so. Stir in the ricotta cheese, 3/4 cups of the pepper Jack cheese (or cheddar), and drained green chilies. Stir until combined and set aside.
When the oven has come to temperature, heat the flour tortillas for 10-15 minutes to soften them.
Use a fork to mash the black beans in a separate bowl. Stir in the salsa.
Unwrap the heated tortillas and spread about 2 Tbsp of the black beans down the center of each tortilla within 2 inches of the edge. Spoon 1/2 cup of the sausage cheese filling on top of the bean paste. Sprinkle with about 2-3 Tbsp of cheese over the filling. Fold the ends of the tortilla over the filling and then the sides. Either skewer them with toothpicks, or wrap them in foil to secure the burrito. Place in a baking dish. Bake the burritos at 350 F for 15-25 minutes or until hot. Remove toothpicks/foil. Serve with salsa and Spanish Rice. Serving Size: 2 Burritos.