Description
A delicious Tex-Mex inspired dish that layers savory chorizo, mixed beans, and a creamy cheese sauce between tortillas, broiled to perfection and topped with fresh vegetables.
Ingredients
Scale
Chorizo Sauce:
- 1 ½ tablespoons sunflower oil
- 1 onion (peeled and finely diced)
- 1 carrot (peeled and finely diced)
- 100 grams (3.5 ounces) chorizo (chopped into small chunks)
- 2 cloves garlic (peeled and minced)
- 1 red or yellow pepper (chopped into small chunks)
- 1 small courgette (zucchini, chopped into small chunks)
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon chili flakes
- 800 grams (28 ounces) finely chopped tinned tomatoes
- 400 grams (14 ounces) tin of mixed beans in chili or tomato sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
Cheese Sauce:
- 50 grams (1/2 cup) Cheddar cheese (grated)
- 4 tablespoons double (heavy) cream
- Pinch salt and pepper
- 3 tablespoons soured cream
Assembly:
- 2 large flour tortillas
- 100 grams (1 cup) mixed, grated Cheddar and red Leicester cheese
To Serve:
- 1 small bunch fresh coriander (cilantro, roughly chopped)
- 1 fresh red chili (sliced)
- 1 ripe avocado (de-stoned and sliced)
- ½ small red onion (peeled and thinly sliced)
- Pinch black pepper
Instructions
- Heat oil: Heat the sunflower oil in a large frying pan over medium heat.
- Sauté onion and carrot: Add the onion and carrot. Cook for 5 minutes until the onions start to soften.
- Add chorizo: Add the chorizo and fry for 3-4 minutes, until the chorizo starts to release its oils.
- Add vegetables and garlic: Add the garlic, yellow/red pepper, and courgette. Stir and cook for 2 minutes.
- Add spices: Add cumin, ground coriander, cinnamon, and chili flakes. Stir and cook for 1 minute.
- Simmer sauce: Stir in the tinned tomatoes, mixed beans, salt, and pepper. Bring to a bubble and allow to simmer for 10 minutes.
- Make cheese sauce: Meanwhile, make the cheese sauce by mixing the grated Cheddar cheese, cream, salt, pepper, and soured cream until it reaches a thick, spreadable consistency.
- Assemble tortilla pan: Spoon out half of the chorizo-vegetable sauce from the pan into a bowl. Flatten out the remaining sauce in the pan and place one tortilla on top of the sauce.
- Layer cheese sauce: Spread half of the cheese sauce on top of the tortilla. Top with the remaining chorizo-vegetable sauce from the bowl.
- Top with second tortilla: Place the second tortilla on top and spread on the rest of the cheese sauce.
- Melt cheese: Sprinkle on the mixed cheese and place the pan on medium-to-high heat for a minute until the sauce starts to bubble at the edges. Turn off the heat.
- Broil: Place the pan under a broiler for 2-3 minutes until the cheese is melted and bubbling.
- Serve: Remove from the broiler and top with fresh coriander, sliced chili, avocado, red onion, and a sprinkling of black pepper.
Notes
- For a spicier dish, add more chili flakes or fresh chilies.
- If you prefer, you can use turkey or chicken sausage as a lighter alternative to chorizo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg