Mexican Baked Tortillas

Preparation

• 1
  Grate the cheddar cheese coarsely. Halve the avocado, remove the pit, and cut the flesh into small cubes. Crumble the nacho chips into coarse pieces with your hands. Wash the cilantro, shake dry, and pluck the leaves.

Filling and Folding

• 1
  Place a tortilla on a cutting board. Make a straight cut with a knife from the center of the tortilla to the bottom edge.
• 2
  Imagine the tortilla divided into four quarters. Each quarter will now be topped differently: In the first quarter (to the left of the cut), place a handful of grated cheddar. In the second quarter, spread the beans in tomato sauce. The third quarter is topped with the crumbled nachos, and in the last quarter, spread the avocado cubes along with some cilantro leaves.
• 3
  Now, fold the wrap: First, fold the cheese quarter upwards onto the beans. Then, fold these two layers to the right onto the nachos. Finally, fold the entire thing downwards onto the avocado quarter, creating a compact tortilla triangle. Repeat the process with the remaining tortillas.

Baking and Serving

• 1
  Fry the folded tortillas in a pan without fat until golden brown and crispy on both sides, until the cheese inside is melted. Alternatively, you can use a contact grill or a sandwich maker. Serve immediately while warm.