A Favorite Burrito

“I came up with this recipe when I had cans of stewed tomatoes and black beans in the cupboard and decided that there had to be a good way to pair them up,” Betsy Bernat writes. “Adding fresh cilantro and lots of orange zest brought the dish to life.”

BLACK BEAN AND SAUSAGE

BURRITOS WITH CILANTRO

ORANGE SAUCE

6 inches smoked sausage, thinly sliced

1 tablespoon oil

1 medium onion, chopped

1 (15-ounce can) black beans, drained

1 to 2 large tomatoes

1/2 teaspoon ground cumin

4 to 6 (8-inch) flour tortillas

Cilantro Orange Sauce

Saute sausage in medium skillet until cooked. Drain on paper towels. Wipe pan out and add 1 tablespoon oil. Saute onion until tender. Return sausage to skillet and add black beans, tomatoes and cumin. Cook over low to medium heat until tomatoes begin to soften.

Spread enough sauce to cover bottom of baking dish. Fill each tortilla with bean and sausage mixture, roll into cylinder and place in dish seam side down. Pour remaining sauce over all. Bake at 350 degrees 20 minutes. Serve with sour cream and chopped cilantro. Makes 2 to 3 servings.

Cilantro Orange Sauce

1 to 2 tablespoons oil

1 large clove garlic, chopped

1 tiny onion, chopped

2 teaspoons finely chopped ginger root

1/2 small jalapeno chile, finely chopped

1 (14 1/2-ounce) can stewed tomatoes

1 tablespoon orange zest

Juice of 1 orange, about

1 bunch cilantro, coarsely chopped

Heat oil in saucepan over very low heat and saute garlic, onion, ginger and jalapeno. Add tomatoes and increase heat to medium. Bring to slow boil, then reduce heat and simmer 15 minutes until thickened.

Add orange zest and simmer 5 to 10 minutes. Remove from heat and pour into blender. Puree, adding cilantro and orange juice.

--BETSY BERNAT

Bethesda, Md.