Chorizo and Bean Tortilla Lasagne | Ready in 30 mins!

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!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/chorizo-and-bean-tortilla-lasagne/

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 (1/2 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:
1. Heat up the oil In a large frying pan (use a pan that can go under the grill), over a medium heat.

2. Add in the onion and carrot. Cook for 5 minutes until the onions start to soften.

3. Add in the chorizo and fry for 3-4 minutes, until the chorizo starts to release its oils.

4. Add in the garlic, yellow/red pepper and courgette. Stir and cook for 2 minutes.

5. Add the cumin, ground coriander, cinnamon and chilli flakes. Stir and cook for 1 minute.

6. Stir in the tinned tomatoes, mixed beans, salt and pepper.

7. Bring to a bubble and allow to simmer for 10 minutes.

8. Meanwhile, make the cheese sauce by mixing the 50g cheese, cream, salt, pepper and soured cream. It should be a thick, spreadable consistency.

9. Now it's time to assemble the tortilla pan. Spoon out half of the chorizo-vegetable sauce from the pan, into a bowl.

10. Flatten out the remaining sauce in the pan and place one tortilla on top of the sauce in the pan.

11. Spread half of the cheese sauce on top of the tortilla. Top with the remaining chorizo-vegetable sauce from the bowl.

12. Place the second tortilla on top, the spread on the rest of the cheese sauce.

13. 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.

14. Turn off the heat and place the pan under a grill (broiler) for 2-3 minutes until the cheese is melted and bubbling.

15. Remove from the grill and top with fresh coriander, sliced chilli, avocado, red onion and a sprinkling of black pepper.

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