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