You will need:

1 teaspoon oil plus additional for greasing the taco shells

1 lb ground beef

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/ 2 teaspoon fine salt

1/ 4 teaspoon black pepper

1 cup beans

1 cup shredded cheese

12 soft taco wraps

Method:

Preheat oven to 400º and line a rimmed baking sheet with a piece of parchment paper. Lightly oil the parchment paper. Heat oil in a skillet over medium heat. Once hot, add beef, paprika, chili powder, garlic powder, onion powder, salt and pepper and cook until no longer pink, about 4-6

minutes. Drain any excess fat. Shut off the heat, and let cool slightly before transferring the mixture to a bowl. Add the beans and shredded cheese to the bowl and mix together until well combined. Place 1 taco down on a flat surface and fill it with about 1/4 cup of the beef mixture off to the side. Roll up tightly and place it, seam side down, on the baking sheet. Continue until

all of the filling has been used up. Lightly oil the tops of the tacos. Bake on the lowest rack in the preheated oven for 15-20 minutes, flipping halfway though, until they are lightly crisp and the filling is melty. Serve as desired with optional garnishes of chopped lettuce, tomato, cilantro and hot sauce!