Prep time: 10 minutes
Total time: 20 minutes
Yield: Makes 2-3 servings
- 1 tablespoon vegetable oil, plus extra
- 1 small yellow onion, sliced thin
- Pinch salt and pepper
- Pinch ground cumin
- 8 ounces soy-based chorizo
- 4 9-inch flour tortillas
- 1 1/2 cups cheese, shredded sharp or mild cheddar, Monterey Jack
Add vegetable to oil heavy-bottomed skillet and heat for 1 minute. Add onions and sauté 5 to 6 minutes until onion becomes soft and translucent. Add salt, pepper and cumin and stir until fragrant, about 30 seconds. Bank onion to side of skillet and crumble soyrizo into skillet. Cook 3 to 4 minutes, combine ingredients and cover. Reduce heat.
Lightly coat a second large, heavy-bottomed skillet with oil and heat for 1 minute. Over medium heat, add tortilla to skillet. Add 4 ounces of soyrizo topped with 3/4 cup shredded cheese. Cover with tortilla and press with spatula so ingredients are evenly distributed. Cook 2 to 3 minutes on each side until tortillas are crisp and golden brown.
Repeat process with remaining ingredients.