Beef and black bean taco skillet with tortillas

Ingredients

• 500 g 500 g FreshCo Ground Beef, Lean, per kg (browned)
• 1 can 1 can No Name Black Beans (drained and rinsed)
• 1 can 1 can FreshCo Canned Tomatoes, Diced, 796mL (crushed lightly)
• 6 tortillas 6 President's Choice Medium Flour Tortillas (warmed)
• 1 medium 1 medium No Name Yellow Onions (diced)
• 2 cloves 2 cloves Garlic (minced)
• 0.5 cup 1/2 cup No Name Salsa (cold)

Steps

1. 1

   Brown the beef: Heat a large skillet over medium-high; cook 500 g ground beef with diced onion for 6-7 minutes, breaking it up until the beef is no longer pink and the onion softens. 2. Season the filling: Add minced garlic, drained black beans, and canned tomatoes to the skillet over medium; simmer 4-5 minutes until the mixture thickens and looks saucy, not watery. 3. Warm the tortillas: Heat 6 tortillas in a dry skillet over medium for 20-30 seconds per side until flexible and lightly spotted. 4. Assemble: Spoon the beef-bean mixture into tortillas and top with salsa for a simple taco night finish. 5. Save extra filling: Cool any remaining filling quickly and refrigerate for lunch bowls or next-day wraps.