This easy lasagne-style one-pan meal is made with a smoky chorizo in a mixed-bean and vegetable sauce. It’s layered up with flour tortillas and my 5 minute white sauce and finished with melted cheese. A delicious 30 minute meal!

Lasagne-style chorizo, bean and tortilla pan, topped with fanned avocado, sliced red onion and red chillies. There are ingredients scattered around. A slice has been taken from the dish and is on a grey plate at the top of the image.
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Sometimes I fancy a lasagne-style dinner, but the thought of the effort and number of dishes involved puts me off.
This is recipe is what I turn to on those days!

It’s quicker and easier because we’re:

  • Swapping out bolognese sauce for a chorizo, bean and tomato sauce (with plenty of extra veggies too).
  • Swapping out lasagne sheets for tortillas – means we don’t have to wait for it to cook through and soften – it just needs to be heated through.
  • Swapping the flour/milk/butter based white sauce for a ridiculously quick alternative – that’s simply mixed together in a bowl.

Can it still be likened to a lasagne? Despite the swaps, this dinner still gives me all the comfort and tastiness of a big bubbling dish of lasagne, so I say YES!

📋 What do we need?

Ingredients for a layered chorizo, bean and tortilla pan on a wooden table.
  • Large flour tortillas (corn tortillas work too) – you only need two.
  • Grated cheese – I use cheddar for the sauce and a mix of cheddar and red Leicester for the top
  • Finely chopped chorizo and lots of finely chopped vegetables (I use courgette/zucchini, carrot, onion and red pepper) for the sauce, along with mixed beans in tomato or chilli sauce, finely chopped tins of tomatoes and a few spices.
  • Plenty of toppings – optional but I love my toppings. I’m using coriander (cilantro), avocado, red onion and sliced chillies.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Ready-grated cheese works fine for this dish, and of course makes it even quicker to prepare!

I love to serve this up at the table with lots of toppings, but a simple sprinkling of fresh coriander makes a great topping if you don’t want to add the mountain of toppings I like to include 😁

Overhead image of a chorizo, bean and tortilla pan topped with melted cheese, avocado, chillies and red onion. There are ingredients scattered around the pan and the pan is on a dark background.

🍽️ What to serve it with

Close up overhead image of a layered chorizo, bean and tortilla pan, topped with avocado, chillies and red onion. A slice has been taken out.

Fancy some ingredient swaps? I have recipes for a chicken version and a vegetarian version of this tasty dinner too! ⬇️

🍲 More fantastic One-Pan recipes

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4.75 from 4 votes

Chorizo and Bean Tortilla Pan Recipe

This easy lasagne-style one-pan meal is made with a smoky chorizo, bean and vegetable sauce, layered up with flour tortillas and my 5 minute white sauce and finished with melted cheese. A delicious 30 minute meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Tex-Mex


Chorizo sauce:

  • 1 ½ tbsp sunflower oil
  • 1 onion peeled and finely diced
  • 1 carrot peeled and finely diced
  • 100 g (3.5 oz) 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 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • ½ tsp chilli flakes
  • 800 g (28 oz) finely chopped tinned tomatoes
  • 400 g (14 oz) tin of mixed beans in chilli or tomato sauce
  • ¼ tsp salt
  • ¼ tsp pepper

Cheese sauce:

  • 50 g (1/2 cup) Cheddar cheese grated
  • 4 tbsp double (heavy) cream
  • pinch salt and pepper
  • 3 tbsp soured cream

You will also need:

  • 2 large flour tortillas
  • 100 g (1 cup) of mixed, grated, Cheddar and red Leicester cheese

To Serve:

  • 1 small bunch fresh coriander (cilantro) roughly chopped
  • 1 fresh red chilli sliced
  • 1 ripe avocado de-stoned and sliced
  • ½ small red onion peeled and thinly sliced
  • pinch black pepper
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  • Heat up the oil In a large frying pan (use a pan that can go under the grill), over a medium heat.
    1 1/2 tbsp sunflower oil
  • Add in the onion and carrot. Cook for 5 minutes until the onions start to soften.
    1 onion, 1 carrot
  • Add in the chorizo and fry for 3-4 minutes, until the chorizo starts to release its oils.
    100 g (3.5 oz) chorizo
  • Add in the garlic, yellow/red pepper, and courgette. Stir and cook for 2 minutes.
    2 cloves garlic, 1 red or yellow pepper, 1 small courgette (zucchini)
  • Add the cumin, ground coriander, cinnamon, and chilli flakes. Stir and cook for 1 minute.
    1 tsp cumin, 1 tsp ground coriander, ½ tsp cinnamon, ½ tsp chilli flakes
  • Stir in the tinned tomatoes, mixed beans, salt, and pepper.
    800 g (28 oz) finely chopped tinned tomatoes, 400 g (14 oz) tin of mixed beans in chilli or tomato sauce, ¼ tsp salt, ¼ tsp pepper
  • Bring to a bubble and allow to simmer for 10 minutes.
  • Meanwhile, make the cheese sauce by mixing the 50g cheese, cream, salt, pepper, and soured cream. It should be a thick, spreadable consistency.
    50 g (1/2 cup) Cheddar cheese, 4 tbsp double (heavy) cream, pinch salt and pepper, 3 tbsp soured cream
  • Now it's time to assemble the 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 in the pan.
  • Spread half of the cheese sauce on top of the tortilla. Top with the remaining chorizo-vegetable sauce from the bowl.
    2 large flour tortillas
  • Place the second tortilla on top, the spread on the rest of the cheese sauce.
  • Sprinkle on the mixed cheese and place the pan on a medium-to-high heat for a minute until the sauce starts to bubble at the edges.
    100 g (1 cup) of mixed, grated, Cheddar and red Leicester cheese
  • Turn off the heat and place the pan under a grill (broiler) for 2-3 minutes until the cheese is melted and bubbling.
  • Remove from the grill and top with fresh coriander, sliced chilli, avocado, red onion, and a sprinkling of black pepper.
    1 small bunch fresh coriander (cilantro), 1 fresh red chilli, 1 ripe avocado, ½ small red onion, pinch black pepper



Make it vegetarian:
You can make this vegetarian by swapping the chorizo for 200g (7oz) tinned, chickpeas that have been drained, rinsed, then mixed with 1 teaspoon of smoked paprika. Use vegetarian cheese too.
Nutritional information is approximate, per serving, INCLUDING the toppings of avocado, chillies and red onion. 
Without the toppings, the calorie amount is approx 540 calories per serving.


Calories: 631kcal | Carbohydrates: 47g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 80mg | Sodium: 1370mg | Potassium: 1423mg | Fiber: 14g | Sugar: 12g | Vitamin A: 4994IU | Vitamin C: 100mg | Calcium: 444mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Lynn says:

    5 stars
    Just made this and it was delicious. I didn’t have heavy or sour cream so used crème fraiche and Philadelphia

  2. TC says:

    5 stars
    loved this dish. I used 3 tortillas. Also had left over sauce which I froze.

  3. Kathryn says:

    4 stars
    Absolutely loved this, the whole family did, but just one thing, I found the tortillas went really soft and mushy in the middle of the dish. Any way to stop this happening? Thank you

  4. Maggie says:

    5 stars
    Nicky,How do I store my left over the piece of Chorizo and Bean Lasagne
    Which was gorgeous

  5. Maggie says:

    What a tasty meal,have not been able to finish mine,himself in doors did though,Cheese Sauce OMG

  6. Dawn says:

    Do you use cooked or raw Chorizo? Can’t wait to make this and the Chicken and Chorizo version as well! Love all your recipes! Keep ’em coming!