Categories: Main Dish, Pork, Wrap
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 bay leaves
- kosher salt
- 1 (15 1/2 ounce) can kidney beans, with liquid
- 1 lb andouille sausage, cut into 1/4 inch slices
- 1 cup cooked long grain white rice, warm
- 4 10-inch flour tortillas
Directions
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In a large nonstickskillet, add the olive oil and heat over medium heat.
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Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
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Saute and stir occasionally, for 5 minutes or until the onion is tender.
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Season with kosher salt (about 1/2 teaspoon is what I use).
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Tranfer mixture to a large saucepan; add beans with liquid.
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Heat over medium heat.
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Clean out skillet; return to the burner and heat over high heat.
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Add the sausage and cook for 5 minutes, turning to brown all sides.
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Using a slotted spoon, add the sausage to the bean mixture.
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Add the rice; stir to mix; Take out the bay leaves.
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Spoon filling onto tortillas; roll-up/wrap; serve warm.