Life / Food

Rose Reisman's taco wraps recipe with aged cheddar

A summery recipe ready in about 20 minutes

Summer tacos

Rose Reisman / Metro

Summer tacos

Ready in

Prep time: 10 minutes
Cook time: 12 minutes

Serves 6.

Ingredients

• 1 cup onions
• 1 tsp minced garlic
• 1 tsp chili powder
• 1 tsp Worcestershire sauce
• 8 oz lean ground beef
• 1 cup medium salsa
• 6 small flour tortillas (6”)
• 1/3 cup shredded lettuce
• 1 cup diced plum tomato
• ½ cup shredded old light cheddar cheese
• 1 cup black beans, drained and rinsed

Directions

1. In a large skillet sprayed with oil, add onions and sauté for three minutes until tender. Add garlic, chili powder and Worcestershire and sauté another minute. Add beef and sauté until no longer pink, about three minutes. Add salsa, cover and simmer for five minutes on low heat until most of the salsa has been absorbed.

2. Divide meat mixture over centre of tortillas. Divide lettuce, tomato, cheese and beans over top. Fold in half and serve warm.

Nutrition per serving

• Calories 195
• Protein 15 g
• Carbohydrates 25 g
• Fibre 3 g
• Total fat 3.5 g
• Saturated fat 1 g
• Cholesterol 20 mg
• Sodium 690 mg

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