Black Bean & Chorizo StackAlexa Shields
Impress your friends with this beautiful Black Bean and Chorizo Stack featuring Mi Rancho Organic Flour Tortillas. Slice into wedges and serve each piece with sour cream and scallions.
- ½ white onion, diced
- 2 cloves garlic
- ½ lb chorizo
- 1 15oz. can black beans, rinsed
- 1 jalapeño pepper, diced
- ½ tsp. cumin
- 1 tsp. chile powder
- Salt & pepper to taste
- Canola or Grapeseed Oil
- 8 oz. cheddar cheese, shredded
- 2 scallions
- 4 Mi Rancho Organic Flour Tortillas (small)
In large frying pan, sauté onion and garlic in 2 tsp. olive oil until onions are translucent. Add chorizo to pan, breaking apart into small pieces until cooked through. Mix in jalapeño, cumin, chile powder, salt and pepper. Mix in black beans.
Lightly fry organic flour tortillas, keeping the tortilla flat and not allowing the edges to curl up.
On a cookie sheet lined with parchment paper, lay first tortilla flat. Top with ¼ meat and bean mixture and ½ cup cheese. Repeat 3 times, stacking on top of each other and lightly pressing to keep each layer flat. Use all of the remaining cheese on the top layer.
Bake at 400°F for 20-25 minutes until cheese is melted and the edges of the tortillas are crisp. Remove from the pan and place on serving platter. Top with scallions and cilantro.
To serve, slice into wedges and top with sour cream. Hot sauce, a slice of avocado or a lime wedge also go well with this dish.