Mexican Sausage Tortillas

Submitted by bluemoon downunder

"My adaptation of one of several budget-savvy "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. Cooking editor Barbara Northwood has costed this one at $A3.34 per serve."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 4 Mexican Sausage Tortillas
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 600 g beef sausages (slightly more than 19 ounces)
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 50 g taco seasoning (between 11/2 and 2 ounces)
• 1 1⁄2 cups water
• 420 g four-bean mix, drained (131/2oz)
• 310 g corn kernels, drained (just under 10oz)
• 6 jumbo tortillas
• 3 iceberg lettuce leaves, shredded or 2 cups baby spinach leaves
• 2 tomatoes, chopped
• 1⁄2 cup tasty cheese, grated
• 2 limes, halved then quartered, to serve

directions

1. Heat the oil in a large non-stick pan; add the beef sausages cook, turning occasionally, until browned all over and cooked through; remove and thinly slice.
2. Add the chopped onion and garlic to the same pan; cook, stirring occasionally, until they have softened; add the sausages, burrito seasoning and water; bring to the boil; add the four-bean mix and the corn kernels; cook, stirring, until hot.
3. Heat the tortillas according to the packet directions.
4. Divide the lettuce (or baby spinach leaves) and the sausage mixture among the tortillas; top with tomato and cheese; fold over sides to enclose.
5. Serve the Mexican Sausage Tortillas with lime quarters.
6. NOTE: This can also be served with tacos.

Reviews

[Sweet Baboo]

We loved the filling, but I have to admit to some last minute changes to the recipe because a big snow storm and a bus strike altered our dinner plans late in the day. I made the filling, using recipe#66591, and frozen corn kernels (which I toasted in the same pan with the softened onions, and a can of Heinz Chile Beans instead of the four bean mix. Because I was unsure what time my dear ones would arrive home, I filled the tortillas with this mixture, and the cheese, sprayed with some canola oil, baked at 350F until I could serve dinner (the tortillas became somewhat toasted and crisp), and served with a lettuce and tomato salad on the side. The flavour combination was the same even though the construction deviated from the directions...oh yes, I also only used 16 oz. of sausage (the size of my package), and it was plenty for us. I will use this filling for my meat tortillas from now on...I never thought to add corn, and I think it made a terrific addition.