Out-of-the-Park Burritos: L.A. Burrito Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 1 tablespoon extra-virgin olive oil (EVOO) 4 large beef or pork franks 4 large flour tortillas One 15-ounce can black beans 2 teaspoons hot pepper sauce 1 teaspoon cumin 1/2 cup shredded monterey jack cheese 1/2 cup salsa verde Juice of 1 lime Salt 1 avocado, chopped 1. In a large skillet, heat a bit of water and the EVOO , 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp. 2. In the same skillet, char the tortillas. 3. In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a frank. Wrap up burrito-style.

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