4 slices bacon, cut into 1-inch pieces
1 small yellow onion, diced
2 cloves garlic, minced
2 precooked spicy chicken sausages, cut into rounds
1 t. smoked paprika
1 c. long-grain white rice
2 c. chicken broth
15-oz. can black beans, drained
1 c. tomatillo salsa (green salsa)
salt and ground black pepper, to taste
1/2 c. chopped fresh cilantro
1 c. shredded cheddar cheese
1/2 c. low-fat sour cream
4 burrito-size flour tortillas, room temp (or warmed)
In a medium saucepan or 12-inch fry pan over medium-high heat, cook the bacon until it is almost crispy. Add the onion, garlic, sausages and smoked paprika. Sauté for 3 minutes.
Add the rice and cook, stirring constantly, for another 30 seconds.
Add the broth and beans, stir well, and bring to a boil. Cover the pan, reduce the heat to simmer, and cook for 15 minutes.
Remove the saucepan from the heat and let cool for 5 minutes.
Mix in the salsa, then season with salt and pepper.
Divide the rice and beans mixture among the tortillas; top each with chopped cilantro, cheddar cheese and sour cream.