Tex-Mex Skillet

30 min · Serves 8

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• ½lettuce
• 1green bell pepper
• 1tomato
• 1jalapeño pepper
• 1red onion
• 2garlic
• 2 ozlow-fat cheddar cheese
• 1 canno-salt-added black beans
• 1 lblean ground beef
• 2⅔ cupsfrozen corn
• ½ cupwater
• 3.7 mlchili powder
• 4.9 mlsalt
• 1.2 mlground cumin
• 8whole wheat flour tortillas
• ground black pepper

How to cook it

1. Wash the lettuce, bell pepper, tomato, and jalapeño under cold water. Peel the red onion and garlic cloves.
2. Chop the lettuce into bite-sized pieces and finely mince the garlic. Halve and seed both peppers, then dice them.
3. Place a box grater over a bowl and use the coarse side to grate the tomato and onion, reserving all juices and pulp. Shred the cheddar cheese.
4. Rinse and drain the canned black beans thoroughly in a colander.
5. Set a large skillet over medium-high heat and cook the ground meat, bell pepper, and minced garlic until the meat is lightly browned. Pour off any excess fat.
6. Mix the frozen corn, drained beans, water, chili powder, salt, cumin, and black pepper into the skillet. Bring to a boil, then cover, lower the heat, and simmer for 10 minutes until nearly all liquid has cooked off.
7. Stir the diced jalapeño and a pinch of salt into the grated tomato and onion mixture to create a quick salsa.
8. Divide the skillet filling evenly among the tortillas, top each with shredded lettuce, grated cheese, and fresh salsa, then roll up and serve.

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