Ingredients Serves 1 servings Change ♥ Save @ Email Print
12 ozs shredded cheddar cheese (3 cups)
4 ozs shredded monterey jack cheese (1 cup)
3 tbsps extra virgin olive oil
12 flour tortilla
3
4
cup finely chopped onion
31 ozs kidney beans (red kidney beans rinsed)
salt
pepper
8 ozs taco sauce
4
1
2
ozs green chilis (chopped)
3
1
2
ozs chorizo sausage (cooked chorizo sausage thinly sliced)
1 Preheat the oven to 375 degrees.
2 In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
3 Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on a 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.
4 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.
5 Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.
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