YIELD: 8 servings
1 orange bell pepper
1 red bell pepper
8 (4-6 oz. each) precooked spicy chorizo sausages
1 15-oz. can red beans
1 chile poblano, roasted, peeled and seeded
1 cup pico de gallo salsa, homemade or purchased
8 (12”) flour tortillas
1 cup cooked rice
3 cups (about 12 oz.) queso fresco cheese, shredded
4 cups red leaf lettuce, shredded
¾ cup sour cream
¾ cup prepared guacamole
1. Heat grill and lightly oil grate. Place orange and red bell peppers on grill. Roast, turning occasionally, until evenly charred. Place in paper bag and cool. Peel peppers. Place sausages on grill. Brown on all sides; move to indirect heat and keep warm.
2. Heat red beans in small saucepan and place in bowl. Chop bell peppers and chile poblano and stir into beans; then stir in pico de gallo. Cut sausages in 1/2” rounds and stir into bean mixture.
3. Place tortillas on grill to warm, turning once, about 10 minutes. Remove to large cutting board. For each burrito, spread a portion of bean-sausage mixture on each tortilla. Top with 2 Tbsps. rice, about 1/3 cup cheese, ½ cup lettuce, 2 Tbsps. each of sour cream and guacamole. Roll up and fold ends, enclosing filling.
4. Return to grill and cook each side of burritos about 30 seconds, until tortilla has grill marks. Sprinkle with additional cheese and serve pico de gallo on the side, if desired.
Photo and recipe: Wisconsin Milk Marketing Board