Tulum-Style Hand Held Burritos

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, julienned
• 3 garlic cloves, chopped
• fresh ground black pepper
• 1 cup baby spinach leaves, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon adobo sauce
• 3 cups cooked brown rice
• 15 ounces black beans, rinsed and drained
• 1 lb fully-cooked chicken sausage, diced
• 1/2 large red bell pepper, diced
• 8 ounces sharp cheddar cheese, shredded
• 8 large flour tortillas, warmed
• guacamole
• sour cream
• ripe olives, sliced

Directions

1. 1

   Heat oil in a wide skillet. Saute onion and garlic until soft. Season to taste with pepper.

2. 2

   Add spinach and cilantro, remove from heat and cover until greens are wilted. Stir in adobo sauce, cooked rice, beans and sausage, until well mixed. Return to burner and heat gently until hot through. Remove from heat and stir in diced bell pepper.

3. 3

   Place a warmed tortilla on a plate. Spoon a half cup or more of hot rice mixture down the center. Top with shredded cheese, guacamole, sour cream and olives, to taste. Fold the bottom of the tortilla up, then fold one side over filling and roll closed, leaving the top open to see what you're eating! Repeat with remaining tortillas and filling.