Spicy Sausage Bean Burrito

This burrito is made with my favorite Zesty Pork Sausage from Bob Evans.  The flavor is so good, I only had to add a few more spices to make it perfect for this bad boy. I served mine with a little Mexican rice and avocado and a Mexican Coke!

INGREDIENTS

1 pkg. Bob Evans Zesty Pork Sausage
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1 1/4 tsp salt
4 Tbsp sour cream
1 cup shredded lettuce
1/2 lb Monterey jack or cheddar, shredded (about 2 cups)
1 tomato, chopped
1 can black beans
1 tsp cumin
1 red onion, chopped
4 burrito flour tortillas

DIRECTIONS

• Heat the oven to 350°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.

• In a small saucepan, add the beans and a little bit of their juice, not all.  Add the cumin and 1 tsp salt.  Stir until hot, then remove.
  Spread 1 Tbsp sour cream on each other the tortillas.  

• Spoon one quarter of the bean mixture in a line just below the center of each tortilla. Top with on quarter of the pork sausage.  

• Put the cheese on top of the beans and pork. Top with lettuce and onion.

• Heat a frying pan with a little olive oil.

• Once the oil is shimmering, roll up the burritos and put them seam-side down on the frying pan, one at a time.  Fry them for 2 minutes on each side until the top and bottom are golden brown.