- In skillet, melt butter over medium heat; cook onion and garlic, stirring, for 3 minutes. Stir in chili powder, oregano, cumin, salt and pepper for 1 minute. Crumble in sausage; cook for about 8 minutes or until no longer pink inside. Drain off excess fat. Add red pepper, green beans and carrot; cook for 5 minutes.
- Mix sour cream and salsa to make dip. Spread ¼ cup (50 mL) of salsa dip over bottom third of each tortilla; top with equal amounts of sausage filling. Roll each tortilla and place, seam side down, in greased 13″ x 9″ (3L) glass baking dish. Sprinkle with cheese; bake in centre of preheated 400°F (200°C) oven for 15 minutes or until cheese is melted and filling is hot. Serve with extra sour cream.
- Excellent source of vitamin A, vitamin C and iron.