Chorizo Wraps With Veggies (30-Minute Meal) - cooking recipe

Ingredients

1 1/2 lbs spanish chorizo sausages, quartered lengthwise and chopped
1/4 teaspoon spanish smoked paprika (optional)
2 medium onions, peeled and chopped
2 medium bell peppers, chopped (capsicum)
1 -2 medium corn on the cob, cooked, kernels removed and roughly chopped (I add this only when I have corn leftover from the night before)
2 limes, juice of
2 cups taco sauce (I use medium heat)
1 cup sour cream (or more)
1 1/2 cups lettuce, shredded (or more)
2 cups colby cheese, shredded (or any cheese you prefer)
1/2 cup kalamata olive, pitted and chopped roughly (optional)
10 flour tortillas

Preparation

Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
You can chop the veggies while the chorizo is cooking.
Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
Reheat the oil and add smoked paprika (if using it) and stir well.
Add chopped onions and bell peppers and saute for 5 minutes, until softened.
Add chopped corn kernels and saute for 2 minutes.
Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
Add cooked chorizos and let everything heat through for another 2 minutes.
While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.