Sausage Burrito Casserole
Makes 4 servings

1 lb hot or mild Italian sausage
1 small onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1/2 tsp each dried marjoram and oregano
1 can (14 oz/398 ml) red kidney beans, drained and rinsed
2 cups salsa
1/4 cup freshly grated parmesan cheese

8 flour tortillas
2 cups shredded mozzarella cheese
1/4 cup chopped green onions

Remove meat from sausage casings. In large nonstick skillet, cook meat over medium heat for 5 minutes or until no longer pink, breaking up. Pour off any fat. Add onion, green pepper, garlic, marjoram and oregano; cook for 3 minutes or until softened. Mix in beans; cook for 3 minutes, stirring occasionally and mashing beans slightly. Stir in 1 cup (250 mL) of the salsa and Parmesan cheese.

Taste and adjust seasonings if necessary. Spoon about 1/2 cup (125 mL) onto lower third of each tortilla. Fold tortilla over filling and roll up, folding insides to enclose completely. Place, seam side down, in 13- x 9-inch (3 L) baking dish. Sprinkle with mozzarella; bake in 350 F (180 C) oven for 15 to 20 minutes or until heated through. Spoon remaining salsa over top; sprinkle with green onions.