1 lb ground beef (93% lean or leaner)
1/3 c chopped onion
1/4 c chopped green pepper
1 to 2 cloves garlic, minced
3/ 4 c water
1/3 c tomato paste
2 TB packed brown sugar
1 TB white vinegar
1/2 tsp chili powder
1/4 tsp salt
1 c fresh baby spinach
1/3 c canned black beans, drained and rinsed
1/4 c shredded carrots
4 medium-sized flour tortillas, warmed
DirectionsBrown ground beef with onion, belle pepper and garlic in large nonstick skillet over medium heat (8 to 10 minutes), breaking beef up into 1/2-inch crumbles. pour of drippings, if necessary.
Stir in water, tomato paste, brown sugar, vinegar, chili powder and salt; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Add spinach, beans and carrots; continue simmering 3 to4 minutes or until heated through.
Spoon filling evenly in a row across center of each tortilla, leaving 1 1/2-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up.