How to cook
Heat the olive oil in a pan, at a medium to high temperature. Cut the Chorizo into small pieces and saute it in the pan for two minutes. Reduce the heat and add the finely chopped onion and garlic. Keep cooking for around 3 minutes.
Add the minced meat, paprika, cummin, oregano and salt. Cook by stirring and pressing the mince, until it splits into small pieces and changes its color (around 15 minutes)
Add one tbsp of tomato puree and one of the tomato cans. Cook for around 10 minutes. Add the kidney beans and stir, until they are nicely incorporated. Preheat the oven to 356°F (180 degrees).
Fill the tortilla wraps with the mince and beans. Roll the wraps and arrange them in a baking tray. Mix the remaining tomato puree with the second can of tomatoes.
Pour the tomatoes over the wrapped tortillas. Sprinkle with the grated mozzarella and cheddar cheese. Bake in the middle of the oven for approximately 15 minutes, until the cheeses melt and turn golden brown.
Enjoy your enchiladas!