- drizzle oil
- 1 onion, finely chopped
- 3 pork sausages
- 1 tablespoon taco seasoning mix
- 2 tablespoon water
- 1 tin black beans, drained
- 1.5 cup grated cheese
- fresh parsley, chopped
- oil for frying
- 8 small tortilla wraps
- 1/2 cup Best Foods mayonnaise
- 1/4 cup tomato sauce
- dash of Tabasco sauce (optional)
In a large frying pan, add the oil and onion. Fry gently until soft and fragrant
Push the meat from the sausage skins and drop into the pan with the onion. Increase the heat, toss around the pan and fry until the meat is crispy and golden.
Sprinkle in taco seasoning, cook for 1 – 2 minutes, then drizzle in water until the meat is coated in a thick sauce.
Add black beans, mix and cook for another 2 minutes. Remove from the heat.
In a clean frying pan, add a little oil and place a tortilla on the bottom of the pan (or you can use spray oil directly on the tortilla). Spread a spoonful of the sausage mixture in one layer onto the tortilla, then top with a spoonful of cheese, sprinkle of parsley and another tortilla. Press down firmly with a spatula.
Cook on one side until the cheese has melted and the tortilla is golden, then gently flip over. Slide from the pan, when cold, either store in the fridge until ready to use or slice into wedges and straight into lunch boxes.
Mix all the ingredients together.
Jax Says: The filling can be made up to 2 days before and stored in the fridge. Feel free to be adventurous with your choice of sausages.