Sausage and Black Bean Burritos


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Take a trip south of the border.

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  • 3/4 lb. hot Italian sausage, casings removed
  • 1 2/3 C. canned black beans, drained and rinsed from 1 15oz. can
  • 1/4 tsp. salt
  • 1/2 lb. Monterey jack cheese, shredded
  • 1 tomato, chopped
  • 2 Tbs. lime juice, from about 1 lime
  • 1 red onion, chopped
  • 4 9" flour tortillas
  • Lime wedges, for serving

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Heat the oven to 350 degrees. 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. Pour off all but 1 Tbs. fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2-3 minutes. Most of the beans should be broken up, but don't mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion. Spread one of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish. Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.

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