Chorizo and kidney bean burritos/taco mix

INGREDIENTS

• 2 tbsp sunflower oil
• 3 fresh chorizo, coarsely chopped
• 2 Spanish onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tbsp ground cumin
• 2 tsp each of ground coriander and dried oregano
• ¼ tsp ground chilli, or to taste
• 2 400gm cans kidney beans, drained
• 2 400gm cans chopped tomatoes
• 12 flour tortillas, warmed
• To serve: sliced avocados, coriander sprigs, lime wedges, preserved jalapeños, sour cream and tomato salsa

METHOD

• 
  
  Heat oil in a large heavy-based saucepan, add chorizo, onion, garlic, spices and herbs and sauté over medium-high heat until onion starts to soften (2-3 minutes). Add beans and tomatoes, stir to combine and simmer until sauce is thick (15-20 minutes), season to taste with sea salt and freshly ground black pepper.
  
  This recipe was originally from Gourmet Traveller.