Recipe: Spicy Black Bean, Sausage and Rice Burritos

SPICY BLACK BEAN, SAUSAGE AND RICE BURRITOS

"If you want to crank the heat in this black bean and sausage burritos, splash some hot sauce onto the rice and beans, or sprinkle diced jalapeno peppers inside before rolling up the tortilla."

4 slices bacon, cut into 1-inch pieces
1 small yellow onion, diced
2 cloves garlic, minced
2 precooked spicy chicken sausages, cut into rounds
1 teaspoon smoked paprika
1 cup uncooked long-grain white rice
2 cups chicken broth
1 (15 ounce) can black beans, drained
1 cup jarred tomatillo salsa
Hot sauce (optional, to taste)
Salt and ground black pepper, to taste
FOR SERVING:
4 burrito-size flour tortillas
1/2 cup chopped fresh cilantro
1 cup shredded cheddar cheese
Diced jalapeno pepper (optional, to taste)
1/2 cup sour cream

In a medium saucepan over medium-high heat, cook the bacon for 2 minutes, or until it lightly coats the pan with fat.

Add the onion, garlic, sausages and smoked paprika. Saute for 3 minutes.

Add the rice and cook, stirring constantly, for another 30 seconds. Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes. Remove the saucepan from the heat and let cool for 5 minutes.

Mix in the salsa, hot sauce, if using, then season with salt and pepper.

TO SERVE:
Microwave the tortillas for about 15 seconds to soften them.

Divide the rice and beans mixture among the tortillas, then top each with chopped cilantro, jalapeno pepper, if using, cheddar cheese and sour cream.

Makes 4 servings
Source: High Flavor, Low Labor: Reinventing Weeknight Cooking by J.M. Hirsch