tortilla lasagna
This lasagne-style, one-pan dish is easy and quick. It’s made with smoky chicken chorizo in a mixed bean and vegetable sauce. Layer it with flour tortillas, my 5-minute white sauce, and then top with melted cheese. A delicious 30-minute meal!
Basic ingredients for tortilla lasagna
- Chorizo sauce:1 1/2 tablespoons sunflower oil
- 1 onion peeled, finely diced
- 1 carrot
- One red or yellow bell pepper cut into small pieces
- 1 cloves garlic
- minced 1 red or green pepper
- 1 cloves cinnamon
- 1/2 teaspoon chili flakes
- 800g finely chopped tomatoes
- 400g of mixed beans in tomato sauce or chili
- 1/4 tsp salt
- 1/4 Tsp pepper
- Cheese sauce: 50g (1/2 cup). Grated Cheddar cheese
- 4 tbsp double cream
- 1 pinch of salt and
- 3 tbsp soured milk
- Also, you will need: 2 large flour tortillas
- 100g (1 cup) each of mixed, grated Cheddar or red Leicester cheeses
- Serve with: 1 small bunch of fresh coriander (cilantro), roughly chopped
- 1 fresh chili, sliced
- 1 avocado, de-stoned
- 1/2 small red onion, thinly sliced
- 1 pinch of black pepper
How to make tortilla lasagna
- First of all, Over medium heat, heat the oil in a large frying pan. Add the carrot and onion. Now Cook the onions for 5 minutes, or until they begin to soften.
- Stir in the chorizo. Fry for 3-4 minutes until the oil begins to run.
- Stir in the courgette, yellow/red pepper, and garlic. Stir for 2 minutes.
- Mix in the cumin and ground coriander, cinnamon, and chili powder. Mix well and let cook for one minute.
- Mix in the mixed beans, tinned tomatoes, and salt.
- Allow to bubble for 10 minutes.
- Mix the cream, 50g of cheese, salt, and pepper to make the cheese sauce. The cheese sauce should have a thick consistency that can be spreadable.
- Now, it’s time for the tortilla pan to be assembled. Divide half the chorizo-vegetable mixture from the pan into a bowl.
- Now Place one tortilla on top of the sauce and flatten the rest in the pan.
- Place half of the cheese sauce over the tortilla. Add the rest of the chorizo-vegetable mixture to the tortilla.
- Spread the remaining cheese sauce on top of the first tortilla.
- Sprinkle the cheese on top and heat the pan for about a minute, or until the sauce bubbles at the edges.
- Turn off the heat. Now Place the pan under a broiler for 2-3 minutes to melt the cheese.
- Take the grill off and add fresh coriander, avocado, red onions, and a sprinkle of black pepper.