Burrito Filling

I have no idea whether or not this technically qualifies as a "burrito," but we made this tonight, wrapped it in a tortilla with some (reheated) canned re-fried beans, covered the wraps with shredded cheese, guacamole, sour cream, and hot sauce, and ate it.  It was delicious.

• 1/2 lb. fresh chorizo removed from skin
• 1 can diced tomatoes, drained
• 1/2 bell pepper, diced
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 1/2 tsp. chili powder

Saute the garlic, onions, and pepper in 2 Tbsp olive oil until tender.  Remove from pan and brown sausage.  When the sausage is thoroughly browned, add the tomatoes and de-glaze over high heat.  Return garlic, onions, and pepper to the pan and add the chili powder.  Continue cooking over high heat until most of the water from the tomatoes has evaporated and the mixture is fairly thick.  Add salt to taste (though if your chorizo is fairly salty and the canned tomatoes are not low sodium, salt is probably unnecessary).