Tlayuda Oaxaqueña with Chorizo and Refried Beans
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Ingredients
- 4 corn tortillas
- 200 g cooking chorizo
- 400 g black beans
- 100 g iceberg lettuce, shredded
- 80 g mature cheddar, grated
- 60 ml soured cream
- 1 avocado
- 1 lime
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 25 g
- Carbohydrate
- 27 g
- of which sugars
- 2.8 g
- Fat
- 34.5 g
- of which saturates
- 13.4 g
- Fibre
- 11.6 g
- Salt
- 2.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the cooking chorizo in a dry pan for 8 minutes until cooked through and crisp.
- 2
Mash the black beans with 2 tablespoons of water in a small pan and warm through.
- 3
Char each corn tortilla in a dry frying pan for 1 minute a side until lightly blistered.
- 4
Spread the mashed black beans over each tortilla, then top with the chorizo and mature cheddar.
- 5
Return to the pan or a hot oven at 220C (200C fan, gas 7) for 3 minutes until the cheese melts.
- 6
Top with the iceberg lettuce, sliced avocado and a spoon of soured cream, with a wedge of lime to squeeze over.
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