8 (4″) corn tortillas
1/2 lb meat (chicken/turkey breast, ground beef, pork tenderloin, tofu, etc…)
1 cup beans (whole, refried or peanut butter refried)
1/4 cup fresh cilantro
cumin, chili powder and paprika
kosher salt, or other coarse salt

optional:

1/2 cup nonfat shredded cheese (cheddar, Mexican, cotija)
1/2 cup spicy salsa
1/4 cup red onion, finely chopped
1/4 cup canned black olives, sliced
1/2 cup peaches or mango, chopped
lettuce or cabbage, shredded
nonfat sour cream
green onions (scallions), chopped

Instructions:

1. Preheat oven to 400 degree. Line 2 baking sheets with tinfoil and place 4 corn tortillas on each. Spray the tortillas with cooking spray, sprinkle with salt and place in the oven for 4 minutes. Remove trays, flip the tortillas, and place the cheese down the middle, if using. Place back in the oven for 3-4 minutes.

2. Heat a skillet on medium-high heat. Chop the meat into bite-sized pieces or chunks. Spray the skillet with cooking spray and add the meat. Add the cumin, chili powder and paprika in a ratio of about 2:2:1 to taste, but the more the merrier. Add salt and cayenne or chipotle pepper powder to taste. Cook the meat, stirring occasionally for about 3-4 minutes until browned and cooked through.

3. Remove the tortillas from the oven and top with meat, beans and cilantro. Add additional toppings (my favorites are cheese, salsa, sour cream, black olives and peaches).

4. If you’ve never had this type of taco before you might want to take a seat first, prepare to be blown away.