1Add the chorizo to a frying pan over medium heat. Cook about 10 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
2Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
3Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
4Fold the tortilla in half and let cook for about 2 minutes.
This hearty black bean soup studded with crispy chorizo will quickly find a place in your recipe rotation. IT is easy to double and the perfect make-ahead: Freeze in individual portions and pull out what you need for a satisfying dinner or last.
Instead of roasting a whole pork tenderloin or slicing and searing, try giving it a coarse chop in the food processor for incredibly rich and tender meatballs. Because the pork is so lean, the meatballs cook in just 8 minutes.