Tex-Mex Skillet

​Yield: 8 Servings

Ingredients
1   medium green bell pepper, diced
2 cloves garlic, minced
1 pound lean ground beef (or turkey or chicken)
1  16 ounce can of black beans (drained and rinsed)
12 ounce bag frozen corn
½ cup water
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground cumin
1  medium red onion
1  large tomato, diced
1  small jalapeño pepper, minced
8 whole wheat flour tortillas (6 inch)
2 ounces low-fat shredded cheddar cheese
½  medium head lettuce, chopped
Pinch ground black pepper

Instructions
  1. In a large skillet over medium-high heat, cook meat, bell pepper, and garlic, until meat is lightly browned. Drain to remove fat.
  2. 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.
  3. While meat mixture is simmering, make the salsa. Over a small bowl, grate onion using a box grater. Collect all pulp and juices.
  4. Add tomato, jalapeño, and a pinch of salt to the onion. Stir and set aside.
  5. Divide the meat mixture evenly among the 8 tortillas. Top each with cheese, salsa, and lettuce. Roll up and serve.

Photo Source: cookingmatters.org
​Nutrition Information
Serving Size: 1 tortilla with about 1 cup skillet filling

Calories: 250
Total Fat: 5g
Saturated Fat: 1g
Protein: 20g
Sodium: 410mg
Carbohydrates: 31g
Added Sugar: 0g
Fiber: 12g