Dan's Mini Burritos

• 2 tablespoons extra virgin olive oil
• 1 large white onion, diced
• 2 tablespoons garlic, minced
• 8 -10 serrano peppers, roasted de-veined and chopped
• 2 lbs chorizo sausages, remove casings
• 2 (15 ounce) cans tomatoes, diced
• 3 (15 ounce) cans black beans, drained and rinsed
• 34 cup cilantro, chopped
• 1 lb queso fresco
• 30 -40 soft taco-size flour tortillas

1. Pre-heat skillet over medium low heat.
2. Add the oil, onion garlic and peppers sweat them until translucent.
3. Add the chorizo allow to cook for 15 minutes, stirring occasionally.
4. Add the tomatoes, black beans and cilantro.
5. Simmer for 20 to 30 minutes until desired thickness.
6. Add the cheese and mix thoroughly.
7. Heat the tortillas a couple at a time for easy rolling.
8. Put 1 1/2 tbsp of your mixture per shell and roll like a burrito.
9. If you like your burritos hotter or milder, you can use any pepper you want, but they need to roasted to remove the skins.

extra virgin olive oil, white onion, garlic, serrano peppers, chorizo sausages, tomatoes, black beans, cilantro, queso fresco, taco

Taken from www.food.com/recipe/dans-mini-burritos-131858 (may not work)