Mexican layer bake

Equipment

• 1 saucepan
• 1 food processor
• 1 frypan
• 1 baking tray
• 1 spatula
• 1 aluminium foil

Instructions

1. Preheat oven to 200°C.
2. Place half your onion in a saucepan with 1 tbsp of olive oil and fry on medium heat until soft. Add butter beans and coriander and warm through for about 1 minute. Transfer the combined mixture to a food processor and mix until it becomes a smooth paste. Set aside.
3. Place the other half of your onion in another saucepan or frypan with 1 tbsp oil and again, fry on medium heat until onion becomes soft. Add the chorizo and tomato and stir regularly for approximately 3 – 5 minutes until the chorizo flavour is well distributed throughout the tomatoes. Set aside.
4. Grease a baking tray with 1 tbsp olive oil. Trim your flat bread to fit into the base. Spread half the tomato and chorizo mixture evenly along the flat bread. Top with another layer of flat bread.
5. With a spatula, spread the butter bean mixture evenly along the top of the flat bread. Drizzle with remaining olive oil over it and place another layer of flat bread on top.
6. On the next layer, sprinkle 2/3 cup of the tasty cheese and barbeque chicken evenly over the top. Cover with another layer of flat bread.
7. Place another layer of flat bread and spread the remaining tomato and chorizo mix evenly over top. Top with the last layer of flat bread.
8. Lastly, sprinkle the remaining tasty cheese and mozzarella cheese over the top.
9. Cover with aluminium foil and place in the oven for 25 minutes, remove the aluminium foil and bake for a further 10 minutes.
10. Serve with chopped lettuce and diced tomato.