One part burrito, one part jambalaya, all good.
If you want to crank the heat, splash some hot sauce onto the rice and beans, or sprinkle diced jalapeno peppers inside before rolling up the tortilla.
Spicy black bean, sausage and rice burrito
4 slices bacon, cut into 2.5 cm (1-inch) pieces
1 small yellow onion, diced
2 cloves garlic, minced
2 precooked spicy chicken sausages, cut into rounds
5 ml (1 tsp) smoked paprika
250 ml (1 cup) long-grain white rice
500 ml (2 cups) chicken broth
460 ml (15-oz) can black beans, drained
250 ml (1 cup) jarred tomatillo salsa
Salt and ground black pepper, to taste
4 burrito-size flour tortillas
125 ml (1/2 cup) chopped fresh cilantro
250 ml (1 cup) shredded cheddar cheese
250 ml (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, then season with salt and pepper.
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, cheddar cheese, and sour cream.