Grilled Sausage Burrito

5 plum tomatoes, seeded, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced
2 T. each: chopped white onion, chopped cilantro
1 T. fresh lime juice
1/2 t. salt
1 each: red bell pepper, yellow bell pepper
6 chicken chorizo sausages
1 can (15 oz.) black beans, drained
1/4 head iceberg lettuce, thinly sliced
Guacamole, sour cream, optional
6 12-inch flour tortillas

Combine tomatoes, garlic, jalapeno, onion, cilantro, lime juice and salt in small bowl; set aside. (Can refrigerate up to 3 days.)

Oil grill grate. Heat grill to high. Place whole peppers on grill. Cook, turning occasionally, until charred on all sides, about 15 minutes. Transfer peppers to bowl; cover with plastic wrap. (Or, place in paper or plastic bag; close bag.) Remove skins of pepper when cool enough to handle. Discard stem and seeds. Chop. Place in medium bowl. Stir in beans and the reserved tomato salsa; set aside.

Cook sausages on grill until nicely browned on all sides, about 4 minutes. Move sausages to medium heat section of grill. Cook, covered, turning once, until cooked through, about 14 minutes. Remove to cutting board. Cut sausages into 1/2-inch rounds. Add sausages to bean mixture. Place tortillas on grill to warm, about 20 seconds. Spoon sausage filling on each tortilla. Sprinkle lettuce on top. Layer with guacamole and sour cream as desired. Roll up, folding in both ends. Serve with guacamole and sour cream.


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