Black Bean Chorizo Burritos

3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound Mulay’s Chorizo; cooked and chopped into crumbles
2 cups cooked black beans, drained; canned is fine
1/2 cup green chilies, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives

Sauté the garlic, onion and green bell pepper in the olive oil, then add the crumble chorizo. Mash the beans and stir them into the pan along with the green chilies and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.