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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375*. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside. | 2. Brush a rimmed baking sheet with 1 tablespoons olive oil. Arrange 6 tortillas on the 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. | 3. 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. | 4. Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chilies, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheddar cheese	12	ounces	shredded	598.7413	36.4348	45.62	30.2092
monterey jack cheese	4	ounces	shredded	100.8667	0.0	22.44	0.5667
extra virgin olive oil	3	tablespoons		100.8667	0.0	22.44	0.5667
flour tortilla	12			-	-	-	-
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
red kidney bean	2	cans	rinsed	1820.6897	329.931	134.4552	1.3793
salt pepper				100.8667	0.0	22.44	0.5667
taco sauce	1	jar		-	-	-	-
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
chorizo sausage	1	package	cooked sliced	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.