Spicy Italian Sausage Burritos

For the past five days, I have had a package of Spicy Italian Sausage in our refrigerator. I had every intention of making baked ravioli with meat sauce; however, as yesterday's temperature soared into the 90's, I knew that the option was out. What would I make? I could either freeze the sausage or use it in something else.

Then, a light bulb came on. It was hot. I wanted a Corona with Lime. Then, it came to me - burritos using Spicy Italian Sausage.

Before beginning, make sure you crack open a cold one!

Ingredients

1 pound Hot Italian Sausage (I had the patties - you could use the links - just remove the skin)
1 Onion
1 tablespoon Olive Oil
1 can Rotel (original)
½ teaspoon Cumin
¼ teaspoon Dried Oregano
¼ teaspoon Cayenne Pepper
½ teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
1 can Refried Black Beans
1 ½ cup Shredded Monterey Jack
4 large tortilla wraps
1 cup Shredded Sharp Cheddar Cheese
Sour Cream

Directions

Finely dice a medium-sized yellow onion.

Heat a large skillet over medium-high heat and add the olive oil.

Add the onion and sauté until it is translucent (6 − 8 minutes).

Add the sausage to the translucent onion mixture.

Using a wooden spoon, break apart the sausage into bite-sized bits and brown until thoroughly cooked (about 10 minutes).

Add half a can of the Rotel to the meat mixture. Heat for 2 − 3 minutes.

Stir in the oregano, cumin, cayenne pepper, salt and pepper (to taste).

Meanwhile, place the refried beans in a pot and heat, over medium heat, until hot (occasionally stirring).

Once hot, the refried beans will develop a "shimmer."

Add ½ a cup of Monterey Jack cheese to the heated refried beans.

Continuously stir until the cheese is melted (about 1 − 2 minutes).

Salt and pepper to taste.

To assemble, place the wraps on a microwave-safe plate. Place in the microwave and heat for 20 seconds on high.

Place ¼ of the refried beans on the center of a wrap.

Put ¼ of the meat mixture on top of the refried beans.

Put ¼ a cup of shredded Monterey Jack cheese on top of the mixture.

Fold in the sides and roll the wrap into the shape of a burrito.

Put ¼ of the remaining Rotel on top of the burrito.

Cover with ¼ a cup of shredded Sharp Cheddar Cheese.

Heat 2 minutes on high in the microwave (uncovered).

Repeat with the remaining wraps.

Serve with sour cream and Mexican Rice (in a pinch, I use Lipton Instant Mexican Mix).

Serves 4.