“Easy” is too mild a word—unless you make your own taco seasoning, this takes about 10 minutes and really only uses one pan. This deconstructed burrito is easier to eat than a whole one, and you never have a forkful of dry tortilla. Adapted from allrecipes.com.

Ingredients

 1 pound ground beef  (substitute ground chicken or turkey if you prefer)

1 (15 ounce) can black beans, partially drained (use refried beans if you desire)

1 cup salsa (mild, medium, or hot—it’s up to you)

2/3 cup water

1 (1 ounce) package taco seasoning (or make your own; see end of recipe)

4 (8 inch) flour tortillas, cut into strips

1 cup shredded Cheddar cheese

1 (8 ounce) carton sour cream, or to taste (you can use plain Greek yogurt if you prefer)

1 avocado (optional)

Directions

1.     Heat a large nonstick skillet over medium-high heat. Cook and stir ground meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Shove meat to one side, tip the skillet, and drain and discard the grease.

2.     Add beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until the cheese is melted, about 5 minutes. Top each serving with sour cream. Add slices of avocado if you wish.

Taco seasoning: mix together to your taste: chili powder, cumin, garlic powder, paprika (sweet or smoked), oregano, salt and pepper. None of this is terribly hot, so add red pepper flakes if you want more heat.