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!
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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?
- 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 😁
🍽️ What to serve it with
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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Chorizo and Bean Tortilla Pan Recipe
Ingredients
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 (28oz) finely chopped tinned tomatoes
- 400 g (14oz tin) of mixed beans in chilli or tomato sauce
- ¼ tsp salt
- ¼ tsp pepper
Cheese sauce
- 50 g (½ cup) Cheddar cheese, grated
- 4 tbsp double (heavy) cream
- 1 pinch of 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
- 1 pinch black pepper
INSTRUCTIONS
- Heat up the oil In a large frying pan (use a pan that can go under the grill), over a medium heat.
- Add in the onion and carrot. Cook for 5 minutes until the onions start to soften.
- Add in the chorizo and fry for 3-4 minutes, until the chorizo starts to release its oils.
- Add in the garlic, yellow/red pepper and courgette. Stir and cook for 2 minutes.
- Add the cumin, ground coriander, cinnamon and chilli flakes. Stir and cook for 1 minute.
- Stir in the tinned tomatoes, mixed beans, salt and 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.
- 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.
- 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.
- 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.
Video
✎ Notes
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.
Nutrition
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Lynn says
Just made this and it was delicious. I didn’t have heavy or sour cream so used crème fraiche and Philadelphia
TC says
loved this dish. I used 3 tortillas. Also had left over sauce which I froze.
Kathryn says
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
Maggie says
Nicky,How do I store my left over the piece of Chorizo and Bean Lasagne
Which was gorgeous
Maggie says
What a tasty meal,have not been able to finish mine,himself in doors did though,Cheese Sauce OMG
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!