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

1. In a large nonstickskillet, add the olive oil and heat over medium heat.

2. Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.

3. Saute and stir occasionally, for 5 minutes or until the onion is tender.

4. Season with kosher salt (about 1/2 teaspoon is what I use).

5. Tranfer mixture to a large saucepan; add beans with liquid.

6. Heat over medium heat.

7. Clean out skillet; return to the burner and heat over high heat.

8. Add the sausage and cook for 5 minutes, turning to brown all sides.

9. Using a slotted spoon, add the sausage to the bean mixture.

10. Add the rice; stir to mix; Take out the bay leaves.

11. Spoon filling onto tortillas; roll-up/wrap; serve warm.

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