Ingredients
1 Italian sausage link, casing removed1/2 small red onion, sliced1/2 small sweet red pepper, julienned2 teaspoons canola oil, divided1/3 cup frozen corn, thawed1/4 teaspoon chili powder1/8 teaspoon salt, optional1/8 teaspoon dried basil1/8 teaspoon dried oregano1/8 teaspoon pepper1/2 medium tomato, seeded and diced2 flour tortillas (8 inches)Sour cream and salsa, optional3/4 to 1 cup shredded Monterey Jack cheese
Preparation
Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through.
Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired.
