Tlayuda with Black Beans and Chorizo

• 400 g Canned black beans
• 2 tbsp Vegetable oil
• 200 g Chorizo sausage
• 120 g Shredded green cabbage
• 1 medium Lime
• 2 large Corn tortillas
• 120 g Salsa
• 1 large Avocado, ripe but firm
• 60 g Queso fresco

1. Tip the black beans into a colander, rinse briefly, then shake well to drain. Put half the oil in a large frying pan over medium heat, add the beans and cook for 3 to 4 minutes, stirring, until hot and starting to split. Mash with the back of a spoon into a rough refried-style paste, then scrape into a bowl.
2. Return the pan to medium-high heat and add the remaining oil. Squeeze the chorizo meat from its casing into the pan and cook for 5 to 7 minutes, breaking it up, until browned and crisp in places. Transfer to a plate, leaving any spiced oil in the pan.
3. Add the cabbage to the bowl, squeeze over the juice of half the lime, and toss to lightly dress. Cut the remaining lime half into wedges for serving. Set aside while you toast the tortillas.
4. Toast the tortillas one at a time in the same pan over medium heat for 1 to 2 minutes per side, until lightly blistered and crisp at the edges. If the pan looks dry, rub it with a little of the chorizo oil left behind. Keep the first tortilla warm while you toast the second.
5. Spread the mashed beans over each toasted tortilla, then spoon over the salsa. Top with the crisped chorizo and the lime-dressed cabbage. Slice the avocado and arrange on top, then crumble over the queso fresco.

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