BANDERITA TORTILLAS RECIPES

Steps:

• Preheat oven to 350°F.
• Dice onion. Drain and rinse both black beans and olives.
• Place a large skillet on the stovetop on medium heat. Add ground beef and allow it to brown completely.
• Mix onion into the meat and allow it to soften.
• Add taco seasonings, water, lime juice, half of your shredded cheese, black beans and olives to the skillet (reserve a handful of olives to sprinkle on top if desired). Mix everything together.
• Remove skillet from the heat.
• Create three layers of low carb taco shells and ground beef in an 8×8 casserole dish, starting with shells and ending with taco filling. Top with remaining cheese and black olives (if you reserved some from step 5).
• Bake for 10-15 minutes until cheese is melted. Allow to cool!
• Cut into squares and plate. Add desired toppings and enjoy!

Steps:

• In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
• Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
• Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.