I ripped this recipe out from a health-food magazine I picked up from a little local natural food store ages ago and adjusted it slightly to suit our family. Unfortunately, I can’t figure out which magazine it was from originally.
Anyway, here’s what it says:
“Take a tortilla, layer it with beans and lean protein, add a medley of colorful veggies, and not only do you have a quick-and-easy-meal, it’s your rainbow for the day.”
To make this meal vegetarian (and VERY cheap), simply skip the meat. To make it dairy-free, simply skip the cheese. It’ll be delicious any way you make it. 🙂
- 3-4 tablespoons coconut oil, divided (The original recipe calls for vegetable oil. But coconut makes the corn tortillas oh-so-tasty!)
- 1 lb. grass-fed, organic lean ground beef (You could use turkey in its place if you’d prefer)
- 1 15.5-oz can black beans, drained and rinsed
- 1 28-oz. can diced tomatoes with green pepper and onion, drained
- 6 corn tortillas (or whole grain flour tortillas)
- Salad greens, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Optional Toppings: Sour Cream, Salsa, Guacamole, Corn, Cheese
Heat 1 tablespoon oil in large skillet over medium heat. Add ground meat and cook until evenly browned and crumbly. Add black beans and tomatoes, and simmer 5 minutes.
Heat oven to 350 degrees. Place other 2-3 tablespoons of coconut oil in a cake pan or large Pyrex baking pan. Put dish in the oven to melt and heat oil. Place 3 tortillas in oil and allow to brown on first side, about 3 minutes. Flip and brown on the other side, about another minute. Remove and keep warm.
Top tortillas with some of the meat mixture and remaining toppings.
Voila! A colorful and simple Mexican dinner!