Tex-Mex Skillet

Chef’s Notes Use any type of cooked beans in place of the black beans. For a vegetarian option, use an extra can of drained and rinsed beans in place of the meat. To increase heat, leave a few seeds from the jalapeño in the salsa. Or, season with an extra pinch of cayenne pepper. Top with rinsed and chopped tomatoes, green onions, low-fat sour cream, or low-fat plain yogurt, if you like.

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Step 1

Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.

Step 2

Chop or shred lettuce into bitesize pieces. Mince garlic. Halve the jalapeño and bell peppers. Remove seeds with the tip of a knife. Dice peppers.

Step 3

Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.

Step 4

Grate cheddar cheese.

Step 5

In a colander, drain and rinse beans.

Step 6

In a large skillet over medium-high heat, cook meat, bell pepper, and garlic, until meat is lightly browned. Drain to remove fat.

Step 7

Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.

Step 8

While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside.

Step 9

Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.

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