
Ingredients
1/2 medium head lettuce
1 medium green bell pepper
1 large tomato
1 small jalapeño pepper
1 medium red onion
2 cloves garlic
2 ounces low-fat cheddar cheese
1 can of black beans (no salt added)
1 pound lean ground beef (turkey or chicken)
2 2/3 cups frozen corn
1/2 cup water
3/4 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
8 whole wheat flour tortillas (6 inch)
dash ground black pepper
Steps
Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.
Chop or shred lettuce into bite-sized pieces. Mince garlic. Cut the jalapeño and bell peppers in half. Remove seeds with the tip of a knife. Dice peppers.
Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.
Grate cheddar cheese.
In a colander, drain and rinse beans.
In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.
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.
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.
Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 250 |
Total Fat | 5 g |
Saturated Fat | 1 g |
Cholesterol | 30 mg |
Sodium | 410 mg |
Carbohydrates | 31 g |
Dietary Fiber | 12 g |
Total Sugars | 3 g |
Added Sugars included | 0 g |
Protein | 20 g |
Vitamin D | 0 mcg |
Calcium | 60 mg |
Iron | 2 mg |
Potassium | 872 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tex-Mex Skillet. Recipe source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.