Burritos “rancheros” with sausage, egg and cheddar

Name: Burritos “rancheros” with sausage, egg and cheddar
Prep time: PT30min
Cook time: PT20min
Yield: 4
Ingredients: 4 Lafleur Pork & Bacon sausages (150 g); 4 tortillas; 15 ml (1 tbsp.) olive oil; 6 eggs, lightly beaten; 45 ml (3 tbsp.) milk; ½ red pepper, finely diced; ½ green pepper, finely diced; 30 ml (2 tbsp.) olive oil; 3 French shallots, minced; 250 ml (1 cup) grated Agropur “Grand cheddar” cheese; 30 ml (2 tbsp.) cilantro, chopped; Salt and freshly ground pepper to taste; 400 g canned black or other beans, rinsed, drained; 250 g corn (frozen on canned); 45 ml (3 tbsp.) olive oil; ½ red pepper, finely diced; ½ green pepper, finely diced; 2 limes (juice only); 1 clove garlic, chopped; 5 ml (1 tsp.) cumin; 45 ml (3 tbsp.) cilantro, chopped; Tabasco Sauce; Salt and freshly ground pepper to taste

Lunch

Oven

Servings4
Preparation30min
Cook time20min

- 4 Lafleur Pork & Bacon sausages (150 g)
- 4 tortillas
- 15 ml (1 tbsp.) olive oil
- 6 eggs, lightly beaten
- 45 ml (3 tbsp.) milk
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- 30 ml (2 tbsp.) olive oil
- 3 French shallots, minced
- 250 ml (1 cup) grated Agropur “Grand cheddar” cheese
- 30 ml (2 tbsp.) cilantro, chopped
- Salt and freshly ground pepper to taste
- 400 g canned black or other beans, rinsed, drained
- 250 g corn (frozen on canned)
- 45 ml (3 tbsp.) olive oil
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- 2 limes (juice only)
- 1 clove garlic, chopped
- 5 ml (1 tsp.) cumin
- 45 ml (3 tbsp.) cilantro, chopped
- Tabasco Sauce
- Salt and freshly ground pepper to taste