Tex-Mex Skillet

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

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.

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