Tonight we made a recipe that we had made earlier this year from Nigel Slater’s Eat cookbook. The recipe, simply titled Pinto Beans, Chorizo and Tortilla, was a hit with all three of us so we decided to make it again.

The recipe is really simple to make. Fry up 2/3 of a pound of sliced chorizo in 4 tablespoons of oil from a jar of sun-dried tomatoes. Add 1 thinly sliced onion to the sausage while it is cooking and continue to cook it for about 10 minutes until the onion is soft. Add several cloves of crushed or minced garlic and 1 14-ounce can of drained pinto beans. Heat thoroughly and season before placing in a baking pan.

Tear 4-5 corn tortillas into pieces and toss with a 4 ounce jar of sun-dried tomatoes. Scatter this mixture over the sausage-bean mixture. Top with at least several ounces of shredded cheddar cheese.. Bake for 10 minutes at 400 degrees. Serve by itself or with a salad. This is really delicious!