1 lb. ground beef
kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 onion, diced
1 tbsp. Taco Seasoning
2 tbsp. tomato paste
8 oz. canned black beans, rinsed and drained
2 avocados, pitted and diced
1/4 c. Chopped cilantro
Canola oil, for frying
4 large flour tortillas
8 oz. shredded white Cheddar
1 lime, cut into wedges
sour cream


In a large cast iron skillet over medium-high heat, brown beef, breaking up with a wooden spoon. Season with 1 tsp salt, 1/2 tsp black pepper. Sauté with garlic and onion until softened, about 3 to 4 minutes. Add Mexican seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in avocado and cilantro.

Warm a large non-stick pan over medium heat with 1 tsp oil. Place flour tortilla in pan and sprinkle half with cheese, beef mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. To save time, use 2 non-stick pans …

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