Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp avocado oil
  • 2 tbsp low-sodium taco seasoning
  • 1/4 cup water
  • 12 small flour tortillas (6-inch)
  • 1 cup refried black beans
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup pickled jalapeños, drained
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1 lime, cut into wedges

Instructions:

  1. Heat 1 tbsp avocado oil in a large skillet over medium high heat. Add 1 lb lean ground beef, breaking it up with a wooden spoon.
  2. Cook until the beef is browned and no pink remains (about 5-7 minutes). Internal temp should hit 160°F.
  3. Stir in 2 tbsp low sodium taco seasoning and 1/4 cup water. Simmer for 2 minutes until the water has evaporated and the meat is glossy.
  4. Lay the 12 flour tortillas out on a clean surface. Spread about 1 tbsp of refried black beans on one half of each tortilla. Note: This acts as our moisture barrier.
  5. Divide the seasoned beef evenly among the tortillas, placing it over the beans. Top each with the 2 cups of shredded Mexican blend cheese and the 1/2 cup of pickled jalapeños.
  6. Place the tortillas on a preheated large rimmed baking sheet.
  7. Bake for 12-15 minutes until the cheese is oozing and the tortilla edges are deeply golden and crispy.
  8. Remove from the oven and let rest for 2 minutes. Top with diced avocado, fresh cilantro, sour cream, and a squeeze of lime before serving.