Step 1

Heat up the oil In a large frying pan (use a pan that can go under the grill), over a medium heat.

Step 2

Add in the onion and carrot. Cook for 5 minutes until the onions start to soften.

Step 3

Add in the chorizo and fry for 3-4 minutes, until the chorizo starts to release its oils.

Step 4

Add in the garlic, yellow/red pepper and courgette. Stir and cook for 2 minutes.

Step 5

Add the cumin, ground coriander, cinnamon and chilli flakes. Stir and cook for 1 minute.

Step 6

Stir in the tinned tomatoes, mixed beans, salt and pepper.

Step 7

Bring to a bubble and allow to simmer for 10 minutes.

Step 8

Meanwhile, make the cheese sauce by mixing the 50g cheese, cream, salt, pepper and soured cream. It should be a thick, spreadable consistency.

Step 9

Now it's time to assemble the tortilla pan. Spoon out half of the chorizo-vegetable sauce from the pan, into a bowl.

Step 10

Flatten out the remaining sauce in the pan and place one tortilla on top of the sauce in the pan.

Step 11

Spread half of the cheese sauce on top of the tortilla. Top with the remaining chorizo-vegetable sauce from the bowl.

Step 12

Place the second tortilla on top, the spread on the rest of the cheese sauce.

Step 13

Sprinkle on the mixed cheese and place the pan on a medium-to-high heat for a minute until the sauce starts to bubble at the edges.

Step 14

Turn off the heat and place the pan under a grill (broiler) for 2-3 minutes until the cheese is melted and bubbling.

Step 15

Remove from the grill and top with fresh coriander, sliced chilli, avocado, red onion and a sprinkling of black pepper.