James's
Chorizo Black bean Burrito
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Saute the garlic, onion and green bell pepper in the olive oil, then crumble the
chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans
and stir them into the pan along with the green chile and jalapeno and cook over
low heat until the beans are warm. Warm the tortillas, one at a time, in a
frying pan or microwave. Spoon two tablespoons of the bean and meat mixture
along the center of each tortilla, roll up and fold in the ends. Serve with
dollop of sour cream and garnish with black olives. 4 servings
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