Mexican sausage rolls

Ingredients:

• 4 raw Mexican chorizo ​​sausages (about 450 g)
• 3 tablespoons of vegetable oil
• 1 ripe avocado
• 1/4 cup fresh cilantro leaves
• 1/4 cup sour cream
• Juice of 1 lime
• 4 wheat tortillas, 15 cm in diameter.
• 0.5 cups canned refried beans
• 3/4 cup grated sharp cheddar
• Prepared pico de gallo salsa, ready to serve
• Additional device: toothpicks

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with foil.
2. Toss the chorizo ​​with 1 tablespoon of vegetable oil on the prepared baking sheet and bake, turning the sausages halfway through, until cooked through, 25-30 minutes. When cool enough to handle, carefully remove the casings, being careful not to break the sausages.
3. Meanwhile, cut the avocado in half, scoop out the flesh, and place it in a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper and process until very smooth. Transfer the avocado cream to a small bowl, cover, and refrigerate until ready to serve.
4. Place a tortilla on a work surface and spread 2 tablespoons of refried beans, leaving a 1/2-inch border. Sprinkle evenly with a quarter of the grated cheddar, leaving a 1/2-inch border. Place a cooked chorizo ​​sausage on the bottom edge of the tortilla and roll it up tightly. Pierce the outer edge with a toothpick to seal. Repeat with the remaining tortillas, beans, cheddar, and chorizo.
5. Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Place 4 rolls in the skillet. If they start to brown too quickly, reduce the heat to medium. When one side is golden brown, rotate the rolls a quarter turn. Cook until crispy on all sides, about 5 minutes total.
6. Transfer the rolls to a cutting board and let cool for 30 seconds. Using a serrated knife, cut each roll into 6 equal pieces. Arrange the pieces cut-side down on a platter. Drizzle with avocado cream and add a little pico de gallo to each piece.