I made an easy meal for Paula and I tonight. It was called Pinto Beans, Chorizo and Tortillas. It is a recipe from the cookbook, Eat, by Nigel Slater. The recipes are easy to make since he only uses a limited number of ingredients.
To make this one, start by slicing 1 pound of chorizo sausages into short lengths. Drain 1 cup of sun-dried tomatoes (while keeping the oil…) and chop them coarsely. Fry the sausage in a frying pan with 3-4 tablespoons of the oil from the sun-dried tomatoes. Peel and slice 1 medium onion. Add the onion to the frying pan and cook for 10 minutes, until the onion softens. Add 1 crushed clove of garlic. Drain 1 14.5 ounce can of pinto beans and add them to the pan. Season with salt and pepper to taste and then transfer to a baking dish.
After the chorizo-bean mixture has been made, tear 4-5 corn tortillas into pieces and toss them with the sun-dried tomatoes. Then scatter this over the bean-sausage mixture followed by 6 tablespoons of grated cheddar cheese. Bake for 10 minutes at 400 degrees.
This can be served with a salad but it is quite filling all by itself. Paula and I just enjoyed it with no other side dish.