Spicy Black Bean, Sausage and Rice Burrito

4 slices bacon, cut into 1-inch pieces

1 small yellow onion, diced

2 cloves garlic, minced

2 precooked spicy chicken sausages, cut into rounds

1 teaspoon smoked paprika

1 cup long-grain white rice

2 cups chicken broth

1 can (15 ounces) black beans, drained

1 cup jarred tomatillo salsa

Salt and ground black pepper, to taste

4 burrito-size flour tortillas

½

cup chopped fresh cilantro

1 cup shredded cheddar cheese

½

1/2 cup sour cream

In a medium saucepan over medium-high heat, cook the bacon for 2 minutes, or until it lightly coats the pan with fat. Add the onion, garlic, sausages and smoked paprika. Saute for 3 minutes.

Add the rice and cook, stirring constantly, for another 30 seconds. Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes.

Remove the saucepan from the heat and let cool for 5 minutes. Mix in the salsa, then season with salt and pepper.

Microwave the tortillas for about 15 seconds to soften them. Divide the rice and beans mixture among the tortillas, then top each with chopped cilantro, cheddar cheese and sour cream.

Serves four.

@Recipe nutrition:Nutrition values per serving: 660 calories, 26 g fat (10 g saturated), 80 g carbohydrates, 6 g fiber, 28 g protein, 78 mg cholesterol, 1,880 mg sodium.

"High Flavor, Low Labor: Reinventing Weeknight Cooking" by J.M. Hirsch (2010 Ballantine)