- 4
- 10 mins
- 30 mins
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed, crumbled
- 4 8 -inch flour tortillas
- 1 16 -ounce can refried beans
- 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
- 3 ounces mache lettuce or arugula
- 1/2 cup fresh cilantro
- 3 radishes, thinly sliced
- 1 red jalapeno pepper, sliced (remove seeds for less heat)
- Juice of 1 lime
- Kosher salt
- 1 avocado, diced
- 1/3 cup Mexican crema or sour cream
Preparation
Step 1
Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
Meanwhile, combine the lettuce, cilantro, radishes, jalapeno and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
630 Calories, 40g Fat (13g Sat), 70mg Cholesterol, 970 mg Sodium, 42g Carbs, 11g Fiber, 3g Sugar, 24g Protien