* 8 corn tortillas
* 2 cans refried beans (or Homemade refried beans)
* 110 g (4 oz) grated Emmenthal cheese, Monterey Jack or Cheddar cheese
* 1/2 a small jar of Pickled jalapeños chillies or to taste
* 150 ml to 200 ml (1/4 pint +) of Beef or vegetable stock
* 120 g (4 oz) or a packet of spicy chorizo, sliced
* A handful of fresh coriander, chopped
* 8 tablespoons sour cream
* Garlic olive oil for frying the corn tortillas

===Method===
* In a frying pan heat a few drops of garlic olive oil and fry each tortilla for a minute or so a side.
* So you don't use too much oil, turn the first one over after a minute, put the next uncooked one on top of this to soak a little of the oil, flip them both. Remove the cooked one and repeat until they are all done. Add a few more drops of olive oil if the pan is too dry.
* Divide the chorizo the cold contents of one cans of refried beans and layer each tortilla with an equal share as in the photo.
* Lay them in an ovenproof dish
* Heat the remaining tin of beans and add enough stock to make them ''pourable''. This way the bean ''sauce'' can get between the tortillas. Stir in the pickled jalapeños
* Pour the bean mixture between the tortillas, add a drizzle of garlic olive oil over the top and cover with the grated cheese
* Bake in the over for 30 minutes and finish under the grill if you like your cheese toasty

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