Smoky Chorizo Tortilla Stack With Salad

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Preheat the grill to medium-high

Once hot, add your diced chorizo to the pan and cook for 3-4 min

Meanwhile, add your tortillas to a large baking tray (or two!)

Add a drizzle of vegetable oil and spread over both sides of the wraps

Put the tray[s] under the grill for 3-4 min, turning the wraps once halfway so they brown evenly on both sides

Tip: Watch them like a hawk to make sure they don't burn!

While the tortillas are cooking, deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Add the chopped pepper to the pan with the chorizo and cook for 1 min

Drain and rinse your cannellini beans

Add your chopped tomatoes, drained cannellini beans and half of your ground smoked paprika (you'll use the rest later!) to the pan

Cook for 3-4 min or until the pepper has softened – this is your chorizo mixture

Meanwhile, grate your cheddar cheese

Combine the remaining ground smoked paprika with your mayo and half of your white wine vinegar (save the rest for later!) in a small bowl – this is your smoky mayo

Wash your salad, then pat dry with kitchen paper

Spread some of the chorizo mixture, grated cheese and a few salad leaves (save some for garnish!) on the first tortilla[s]

Layer on the second tortilla[s] and repeat

Top with the final tortilla and drizzle the smoky mayo over the top – this is your smoky chorizo tortilla stack