King Creole Sausage And Bean Wrap

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 bay leaves
• kosher salt
• 1 (15 1/2 ounce) can kidney beans, with liquid
• 1 lb andouille sausage, cut into 1/4 inch slices
• 1 cup cooked long grain white rice, warm
• 4 10-inch flour tortillas

1. In a large nonstickskillet, add the olive oil and heat over medium heat.
2. Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
3. Saute and stir occasionally, for 5 minutes or until the onion is tender.
4. Season with kosher salt (about 1/2 teaspoon is what I use).
5. Tranfer mixture to a large saucepan; add beans with liquid.
6. Heat over medium heat.
7. Clean out skillet; return to the burner and heat over high heat.
8. Add the sausage and cook for 5 minutes, turning to brown all sides.
9. Using a slotted spoon, add the sausage to the bean mixture.
10. Add the rice; stir to mix; Take out the bay leaves.
11. Spoon filling onto tortillas; roll-up/wrap; serve warm.

olive oil, onion, celery, garlic, oregano, paprika, onion powder, bay leaves, kosher salt, kidney beans, andouille sausage, long grain white rice, flour tortillas

Taken from www.food.com/recipe/king-creole-sausage-and-bean-wrap-55519 (may not work)