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Chorizo and Bean Tortilla Pan Recipe


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  • Author: khaoula belabess
  • Total Time: 30 minutes
  • Yield: 4 Serving 1x

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