The basic sausage burrito--ready to dress up!
The humble burrito, which you make by wrapping some sort of hot dish in a flour tortilla, is passing the noble pizza as America's fast food champion. According to the Culinary Institute of America, we've gone burrito-mad and are chowing them down at the rate of about 10,000,000 a week. I've been doing my part.
The really great thing about making burritos is that there are few limits on how you stuff them. The commercial versions from fast food restaurants are primarily made with highly seasoned--and highly processed meat by-products (we call it "synthetically produced animal matter" in our house)--but home chefs have discovered that you can put almost anything in them. Here's my latest version.
Heat your oven to 400 degrees and grease and flour an 8x12 inch baking dish. Set it aside and get a medium mixing bowl ready. Then:
1 lb. sausage
1 medium onion, finely chopped
1 small squash, cut into small cubes
A bit of fresh cilantro, crumbled
½ teaspoon cumin
1 small jalapeno pepper, chopped
2 cups pepper jack cheese
4 10 or 12 inch flour tortillas
Fry the sausage in a medium pan. Add the ingredients, except for the cheese and tortillas. When thoroughly browned, place the sausage mix in the medium bowl and toss in the cheese. When the cheese is completely mixed into the sausage base spoon about ¼ of the mixture on to a tortilla and fold it up. Repeat until you have 4 complete burrito "envelops" and put them into the baking dish. If you have left-over mix just pour it over the tops of the burritos. Feel free to add more cheese and sprinkle over the top as well. Bake for 15 to 20 minutes. Cool for 10 minutes before serving.
As always, the list of ingredients above is optional. I've tried this successfully with leftover rice, zucchini, great northern beans, and I've even added a couple of small tomatoes. This is a very forgiving dish and perfect for "refrigerator cooks" like me. I think you'll enjoy it too.