I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™
Since I pack my husband’s lunch, and have to feed my 3 kids lunch daily, I’m always coming up with new ideas for their mid-day meals. Most are hits, few are misses, but I always hit it out of the park when sausage is involved. This time, I went cheddar. This Cheddar Sausage Wrap is a healthy lunch that can be made in less than 15 minutes, and can be made ahead of time and re-heated. It’s perfect.
Can we talk about this sausage for a minute? There’s cheddar IN the links. Inside! That’s an immediate game changer for me. The Johnsonville Naturals White Cheddar Smoked Sausage tastes so good, and has a short ingredient line. No mono solo yada yada on the back of the package. Simple ingredients and great taste? I’ll take it for lunch, please.
This Cheddar Sausage Wrap was easy to create. Tri-color bell peppers, onions, back beans, cumin, chili powder, and flour tortillas round out the ingredients.
Oh, we won’t be placing the beans in the wrap. We’re making our own black bean spread. Place your beans, cumin, chili powder, and a pinch of salt and pepper in a food processor.
Drizzle in olive oil until the beans turn into a consistency that can spread on a tortilla. If you have any left over, this can also spread over some crackers. Just saying.
Place canola or vegetable oil, sliced peppers and onions in a skillet over medium heat. Cook until onions are almost translucent.
Place your Johnsonville Naturals White Cheddar Smoked Sausage in the skillet, and toss. Cover and cook for 5 minutes, or until the sausages are plump.
They are already fully cooked, so all you’re doing is heating them up.
Spread your black bean mixture over a tortilla. Place sausage and veggies in the middle. Roll everything into a burrito style, and slice in half. Serve and enjoy!
Cheddar Sausage Wrap
1 package Johnsonville White Cheddar Smoked Sausage
1 cup tri-color peppers, sliced (we used red, orange and green)
1 medium onion, sliced
1 teaspoon canola oil
1 can black beans, rinsed
1 tablespoon chili powder
2 teaspoons cumin
2 tablespoons olive oil
4 flour tortillas
pinch of salt
pinch of pepper
Place medium skillet on medium heat.
Add peppers, onions and canola oil to skillet. Cook for 3 minutes, or until onions are almost translucent.
Place Johnsonville White Cheddar Smoked Sausage to skillet, toss to coat the sausage and mix the vegetables.
Cover and let cook for 5 minutes, or until the sausages are plump and heated through.
While the sausage heats up, place black beans in a food processor with cumin, chili powder, salt and pepper. Blend together, while slowly adding olive oil to turn black beans into a spread.
Spread black bean mixture over tortillas. Place one sausage and some of the vegetables onto each of the prepared tortillas. Roll up into a burrito style, and slice in half. Serve and enjoy.