This smoky toastie is packed with crisp chorizo, spicy black beans and lots of cheese. It’s kind of like a quesadilla, but without the wrap, and it’s delicious!
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Serves
4
Chorizo
Onion
Garlic
Red Chilli
Smoked Paprika
Ground Cumin
Drained Cooked Black Beans
Coriander
Cheddar Cheese
Sourdough
Mayonnaise
Salt
Black Pepper
Olive Oil
Serves
4
Chorizo
Onion
Garlic
Red Chilli
Smoked Paprika
Ground Cumin
Drained Cooked Black Beans
Coriander
Cheddar Cheese
Sourdough
Mayonnaise
Salt
Black Pepper
Olive Oil
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Step 1.
Finely chop the chorizo, onion, garlic and red chilli.
Step 2.
Get the chorizo in a pan with a splash of olive oil and set over a medium heat. Cook until some of the fat has rendered out and the chorizo is beginning to crisp, then add the onion and cook until softened.
Step 3.
Add the garlic, red chilli, smoked paprika and ground cumin and cook for 1 minute.
Step 4.
Drain the black beans and add them to the pan with 300ml water. Season with salt and pepper and cook, stirring occasionally, until most of the liquid has evaporated.
Step 5.
Finely chop the fresh coriander and add it to the pan. Stir to combine and adjust the salt level to your liking. Leave to cool.
Step 6.
Meanwhile, grate the Pilgrims Choice Mature Cheddar.
Step 7.
Spread the chorizo beans onto 4 of the sourdough slices. Top with the grated Pilgrims Choice Mature Cheddar and the other 4 slices of sourdough. Spread the outside with mayonnaise
Step 8.
Cook over a medium/medium-low heat for 4 mins on each side, or until golden brown on the outside and melty in the middle, then plate up and serve hot - enjoy!
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