A Mexican restaurant called Tulum near us fills its hungry college clientele with hearty, inexpensive and portable concoctions. My home-based version can be adapted to mood and handy ingredients. There's a wonderful variety of fully-cooked link sausages these days, from screamin' chorizo to spinach and feta to pedestrian old Cheddarwurst. Try bright fresh veggies or nuts for color and crunch, and play with cheese and dressing combinations.

Ingredients

6 serv.

olive oil↗2 tablespoons
sweet onion↗1
julienned
garlic cloves↗3
chopped
fresh ground black pepper↗
baby spinach leaves↗1 cup
chopped
fresh cilantro↗1⁄2 cup
chopped
adobo sauce1 tablespoon
cooked brown rice↗3 cups
black beans↗15 ounces
rinsed and drained
fully-cooked chicken sausage↗1 lb
diced
large red bell pepper↗1⁄2
diced
sharp cheddar cheese↗8 ounces
shredded
large flour tortillas↗8
warmed
guacamole
sour cream↗
ripe olives, sliced↗

Step-by-step instructions

1
Heat oil in a wide skillet. Saute onion and garlic until soft. Season to taste with pepper.
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
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.

Source: food.com

Original recipe ↗

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