Tasty Mexican
Sausage and Salsa Burritos
Our delicious salsa dip is a creamy addition to these sausage burritos. And, they're ready...rapido
Preparation Time:
10 minutes
Ingredients:
| 1 tbsp | GAY LEA Salted Butter | 15 mL |
| 1 | large onion, chopped | 1 |
| 2 | cloves garlic, minced | 2 |
| 1-1/2 tsp | chili powder | 7 mL |
| 1 tsp | each dried oregano | 5 mL |
| 1/4 tsp | each cumin, salt and pepper | 1 mL |
| 1 lb | mild sausage, casings removed | 500 g |
| 1 | sweet red pepper, cut in small strips | 1 |
| 1-1/2 cups | frozen green beans | 375 mL |
| 2 | carrots, shredded | 2 |
| 1-1/2 cups | GAY LEA Sour Cream | 375 mL |
| 6 | large flour tortillas | 6 |
| 1 cup | shredded Old Cheddar cheese | 250 mL |
| 1/2 cup | hot salsa | 125 mL |
| extra Gay Lea Sour Cream |
Instructions:
In skillet, melt butter over medium heat; cook onion and garlic, stirring, for 3 mins. Stir in chili powder, oregano, cumin, salt and pepper for 1 minute. Crumble in sausage; cook for about 8 mins. or until no longer pink inside. Drain off excess fat. Add red pepper, green beans and carrot; cook for 5 mins.
Mix sour cream and salsa to make dip. Spread 1/4 cup (50 mL) of salsa dip over bottom third of each tortilla; top with equal amounts of sausage filling. Roll each tortilla and place, seam side down, in greased 13" x 9" (3L) glass baking dish. Sprinkle cheese over; bake in centre of preheated 400 ° F (200 ° C) oven for 15 mins. or until cheese is melted and filling is hot. Serve with extra sour cream.
Makes 6