Ingredients

1 tablespoon olive oil

1 yellow onion, chopped

1/8 teaspoon salt

1-pound 98% lean ground beef

1/8 teaspoon ground cumin

1/8 teaspoon paprika

1/4 teaspoon chili powder, or to taste

1/4 teaspoon garlic powder

salt and fresh ground pepper, to taste

2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)

1 can (15-ounces) red kidney beans, rinsed and drained

1/2 cup water

4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges

1 cup Shredded Taco Blend Cheese

For Garnish

plain non-fat yogurt or sour cream

avocado

green onion, chopped

Instructions

1. Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
2. Add beef and cook until browned, stirring occasionally; drain.
3. Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
4. Stir in tomatoes and kidney beans.
5. Add water and bring to a boil.
6. Lower heat to medium-low and continue to simmer for 7 minutes.
7. Stir in tortilla wedges.
8. Add cheese on top and remove from heat.
9. Cover skillet and let stand for 5 minutes, or until cheese is melted.
10. Garnish with yogurt or sour cream, avocado, and green onions.
11. Serve.