Mexican Sausage Tortillas |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 9 |
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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. 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.
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