Chorizo and Black Bean Burritos

Chorizo and Black Bean Burritos

Ingredients

3 tbsp Olive Oil
2 Garlic Cloves, Minced
1 Medium Size Onion, Chopped
1 Green Bell Pepper, Chopped
1 lb Reynaldo's Pork Chorizo
2 cups Cooked Black Beans, Drained (canned is fine)
1/2 cup Green Chili, Chopped
1 Jalapeno, Seeded and Chopped
8 Large Flour Tortilla
Sour Cream
Sliced Black Olives

Directions

Sauté the garlic, onion and green bell pepper in the olive oil, then crumble Reynaldo’s pork chorizo in the pan and brown the meat. Drain off any excess fat. Mash and stir beans into pan along with the green chili and jalapeno. Cook over low heat until beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Using a spoon, place 2 tbsp of mixture in the center of each tortilla, roll up and fold the ends in. Serve with sour cream on the side and garnish with black olives. Serves 4.