Grilled Stuffed Hot Italian Sausage Burritos
Grilled stuffed burritos from the inspiration of Taco bell but, with much more flavor and good quality ingredients.
- 1 package, 5 links, hot Italian sausage, casings removed
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 6.5 ounce jar artichoke hearts, drained, chopped
- 3 ounces sliced black olives
- 2 Roma tomatoes, finely chopped
- ½ cup basmati rice, cooked according to package directions, about 1¼ cups cooked
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ½ cup water or broth
- 8 10”, large size, flour tortilla wraps
- Tortilla wraps glue:
- In a small bowl mix 2 tablespoon all purpose flour with just enough water to form a paste.
- In a large skillet over medium high heat add the sausage and onions. Break up the sausage as it browns.
- Once the sausage is fully cooked, about 8 to 10 minutes, drain any extra fat; then add the garlic and cook for 1 more minute. Add the ground cumin, ground coriander, chili powder, paprika, water, tomatoes, olives, and artichokes. Cook until the mixture thickens and the water completely absorbs, about 5 minutes. Add the rice and mix well.
- Divide the mixture evenly amongst the 8 tortilla wraps; place the pile in the middle of each wrap. Fold over the 2 sides of the wrap to cover the mixture. Now fold over the 2 ends of the wrap covering the last 2 folds. With a pastry brush, use the flour paste and seal the seams. Place the tortilla wraps, seem side down on a wax paper lined baking sheet to allow the paste to dry slightly for about 5 minutes.
- In a large skillet, coated lightly with cooking spray, fry each tortilla wrap, starting seem side down until browned on each side, about 3 to 4 minutes total.
First we gather up all of the yummy items to make this babies. We ended up with enough filling to make 10 to 12 wraps, but we only have (1) 8 pack of shells. We just ate rest of the fill right out of bowls. Good Stuff!
Remove the sausage from the casings before cooking.
In a large skillet over medium high heat add sausage and onions. 
Full cook sausage, breaking in up as it cooks, about 10 minutes.
Drain any excess fat and return sausage and onions to pan. Add garlic and conitnue to cook for 1 minute.
Add the ground cumin, ground coriander, chili powder, paprika, water, tomatoes, olives, and artichokes.
Cook until the mixture thickens and the water completely absorbs, about 5 minutes.
Add the rice and mix well.
Remove from heat and let it cool down. It is much easier to handle the filling when it is not steaming hot.
Tortilla wraps glue:
In a small bowl mix 2 tablespoon all purpose flour with just enough water to form a paste.
Divide the mixture evenly amongst the 8 tortilla wraps; place the pile in the middle of each wrap. Fold over the 2 sides of the wrap to cover the mixture. Now fold over the 2 ends of the wrap covering the last 2 folds. With a pastry brush, use the flour paste and seal the seams. Place the tortilla wraps, seem side down on a wax paper lined baking sheet to allow the paste to dry slightly for about 5 minutes.
Brush on a little bit of the flour glue just under the fold and press down with your finger to adhere the flaps.
Fold over each end and again apply a bit of the flour glue and hold down the flaps to adhere.
Place the stuffed burritos, fold side down an a wax paper lined baking sheet.
Continue with rest of the wraps until they are all finished.
Clean out the same large skillet you just used and warm on the stove top over medium heat. Brown 2 burritos at a time in the dry skillet. about 2 minutes per side. Place browned burritos on a second baking sheet and place in a warm oven, about 175 degrees, to keep warm while you finish browning rest of the burritos.
Serve with a topping of salsa and maybe a dap of sour cream or plain yogurt.
Cooked By: Tom Corliss
