The Texican
Get ready to elevate your Tex-Mex game with "The Texican" — a bold, flavor-packed recipe that brings the best of Southwestern cuisine to your table in just 40 minutes. Made with savory ground beef, spiced with chili powder, cumin, and paprika, and balanced by the tangy kick of diced tomatoes with green chilies, this filling is nestled into golden-crisp flour tortillas alongside melty cheddar cheese and fiery jalapeños. Perfect for weeknight dinners or casual gatherings, these crispy half-moon quesadillas are garnished with creamy avocado, fresh cilantro, and a dollop of sour cream for a vibrant finish. Serve with lime wedges for a zesty touch and watch this crowd-pleaser disappear in no time! Packed with protein and customizable toppings, "The Texican" is the ultimate fusion of hearty, spicy, and cheesy goodness.
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Recipe Information
Ingredients
- 4 large Flour tortillas
- 1 lb Ground beef
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1.5 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 can (10 oz) Diced tomatoes with green chilies
- 1 can (15 oz), drained and rinsed Black beans
- 1.5 cups Shredded cheddar cheese
- 2 sliced Jalapeños
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Sour cream
- 1 medium, sliced Avocado
- 1 medium, cut into wedges Lime
Instructions
Heat a large skillet over medium heat and add the ground beef. Cook for 5-7 minutes, breaking it up with a wooden spoon, until no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the chili powder, cumin, paprika, ground coriander, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
Add the can of diced tomatoes with green chilies (including the juice) and the black beans to the skillet. Stir well to combine. Simmer for 5-7 minutes until the mixture thickens slightly.
Preheat a large, flat griddle or non-stick pan over medium heat. Lightly butter one side of each tortilla, if desired, for added crispiness.
Spoon a generous portion of the beef and bean mixture onto half of each tortilla. Top with shredded cheddar cheese and sliced jalapeños. Fold the tortilla over to create a half-moon shape.
Place the folded tortillas on the preheated griddle and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden and crispy.
Remove from the griddle and transfer to a plate. Let cool for 1-2 minutes before cutting into wedges.
Garnish with fresh cilantro, a dollop of sour cream, and slices of avocado. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 515 mg | 40% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
