Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Recipe that can be made to eat that day, refrigerated for up to 3 days, or frozen for up to 3 months. To reheat, defrost overnight in the fridge. Bake in a 350* oven until cheese is bubbling, about 15 minutes.

Ingredients Nutrition


  1. Preheat oven to 375*. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
  2. Brush a rimmed baking sheet with 1 tablespoons olive oil. Arrange 6 tortillas on the sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
  3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
  4. Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chilies, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.


Most Helpful

Very good dish! I don't think the serving size on the nutritional is accurate -(if you ate that much you'd probably explode). I will keep this recipe for next time around for sure!

lizpasse March 11, 2009

This is a keeper. Made it for Pac Srping '08. I had to substitute big tortillas for small ones, and used all cheddar (all due to ingredients not being available in the UK), but it was still very good. I might try and figure out how to do this with a little less cheese, and halve the chorizo, to try and cut down on fat and calories, but as an indulgence, this is very good.

Ppaperdoll May 03, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a