4 good quality chorizo or pork sausages, cases removed
4 slice of cheese
1 avocado, sliced
4 x La Banderita 6” inch tortillas
Tobasco, to serve
Baked beans
1 tbs. olive oil plus extra for brushing
1 clove garlic, chopped
1 x 400g can white beans drained and rinsed
1 tsp. tomato paste
Pinch dried oregano
1 tsp Worcestershire sauce
1 tsp. maple syrup
500ml chicken stock
To make the baked beans, fry garlic in the oil and add the beans followed by the tomato paste, oregano, Worcestershire, maple syrup and stock.
Bring to the boil and then simmer uncovered for 5-10 minutes to reduce the stock to make a thick gravy.
Brush one side of each tortilla with oil and spread a thin layer of sausage over the tortilla leaving a small border. In a pan over a medium heat, fry sausage side down until crisp and golden.
Flip and top with cheese and allow to melt slightly. Add spoonful of beans, avocado, fried eggs to each and a splash of tobasco.
