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!
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
Video
Notes
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.