This is one of those recipes that came about when we were tired, hungry and late for a grocery store run. I had a couple of avocados to use up and found some Soyrizo (meatless chorizo) in the freezer and potatoes in the pantry. This has been a house favorite ever since.
Leftover baked potatoes are great in this, and speed it up even more.
a generous tablespoon olive oil
2 medium potatoes (about 3/4 of a pound)
1/2 package soy chorizo (6 ounces)
10 flour tortillas
Heat olive oil in a large skillet. Dice potatoes into 1-inch cubes. Sauté until crisp and tender, turning once or twice. Add soy chorizo to potatoes, stir well, and heat through.
Heat another skillet, preferably non-stick, over low heat. Add a tortilla and heat for a few seconds. Drop a second tortilla on top, flip the stack and heat for a few seconds. Drop the next tortilla on the stack, flip, and heat. Continue with remaining tortillas.
Serve with guacamole, shredded lettuce and salsa. Serves 3.