Some things in my pantry are “go-to” ingredients to put together meals for a busy family.

In this case, the “go-to” comes from my freezer – smoked sausage – and I always have some on hand. It is perfect for a Southern frogmore stew, of course, but smoked sausage can lend itself to many cuisines. For this recipe, it provides a nice, well, smokiness, to an easy-to-assemble dish full of flavor. Since our newest retailer is Texas Central Market, I've been craving Southwest/Tex-Mex food even more than usual, and this is a simple way to get my fix.

     

We love to have something like this on Halloween, a little treat for ourselves and a good way to avoid unwrapping yet another peanut butter cup. The girls can put everything together, then we all eat when the mood strikes. Happy Halloween!

  

 
 

Smoked Sausage Southwestern Wraps

Ingredients

  • 2 c. rice
  • 1 can black beans, heated
  • 1 c. cilantro, chopped and stems removed
  • 1/2 c. each of cheddar and monterrey jack cheese
  • 3 green onions
  • 1/2 avocado, thinly sliced
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 smoked sausage, all natural
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • salt and pepper to taste
  • flour tortillas
  • homemade pico de gallo or your favorite salsa
  • 1/2 lime, plus lime wedges for garnish

Instructions

  1. Cook rice according to package directions, adding the juice from 1/2 a lime along with the cilantro.
  2. While that is cooking, lightly saute the onions and pepper and remove from pan.
  3. In the same plan, add the chopped sausage, then sprinkle the spices (paprika, chili powder, cumin) over the sausage.
  4. Saute on medium-high heat until the sausage is seared on both sides.
  5. Then it's time to assemble. Wrap the flour tortillas in a damp paper towel and warm in the microwave for one minute, then remove and separate.
  6. In each tortilla, add the sausage and onion mixture along with the rice, beans, green onions, cheese, pico de gallo and avocado.
  7. Roll each tortilla and secure with a toothpick, then garnish with lime wedges.