Burritos “rancheros” with sausage, egg and cheddar

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• 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