My love affair for Mexican continues 🙂 I love adding legumes to meat dishes because it cuts the amount of meat (portion, portion, portion) and increases the fibre and vitamins from the beans. Plus, yum!
1 tbsp Cornstarch
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt, plus more
¼ tsp cumin
¼ tsp pepper, plus more
¼ tsp oregano
453 g (one pound) extra lean ground beef
One small onion, diced
1 Cup sodium-reduced beef stock
540 ml can of black beans, rinsed
8 Small whole wheat tortilla wraps (warmed, see notes)
Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.
Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low.
Add in the black beans and cook until warmed through, about 5 minutes.
Taste and adjust seasoning.
To serve, put some of the meat and bean mixture on a warmed shell and top with your favourite toppings; I top with grated old cheddar, tomatoes, salsa, green onion and fat free sour cream.
Serve immediately with salsa and fat free sour cream.
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- Toppings are all optional of course!