Tex-Mex Skillet

Ingredients

• 1 cup Head lettuce
• 1 tsp Green bell pepper
• 1 cup Tomato
• 1 tsp Jalapeño pepper
• 1 piece(s) Red onion
• 2 piece(s) Garlic
• 2 tbsp Low-fat cheddar cheese
• 1 tsp Can of black beans, no salt added
• 1 oz Lean ground beef turkey or chicken
• 2 cup Frozen corn
• 1/2 cup Water
• 1 tsp Chili powder
• 1 tsp Salt
• 1/2 tsp Ground cumin
• 8 cup Whole wheat flour tortillas (6 inch)
• 1/4 tsp Dash ground black pepper

Instructions

1. Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.
2. 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.
3. Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.
4. Grate cheddar cheese.
5. In a colander, drain and rinse beans.
6. In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.
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.
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.
9. Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.

Storage and Meal Prep Tips