beef tortillas

Ingredients

• - 2 lbs. of left of roast beef – sliced into thin strips
• - 15 oz. can of black beans - drained
• - 1 large jalapeño – diced with seeds
• - 2 vine ripe tomatoes – diced with seeds
• - 1 ½ onions – sliced
• - 3 cloves of garlic – chopped
• - ¼ cup of chicken broth
• - 1 tsp. ground cumin
• - 1 tsp. paprika
• - 1 tsp. curry powder
• - ½ tsp. turmeric
• - 1 tsp. salt
• - 1 tsp. black pepper
• - 2 tbs. olive oil
• - 8 oz. of shredded cheddar cheese or cheese of your choice
• - sour cream for topping
• - small tomato salad for the tortilla topping:
• - 1 vine ripe tomato – diced
• - ½ onion – diced
• - ½ cup of fresh italian parsley or cilantro
• - ½ tsp. salt
• - ¼ tsp. black pepper
• - juice of ½ lemon or lime
• - 2-3 tbs. olive oil
• - for the flatbread:
• - 3 cups of flour
• - 3 tbs. of canola oil
• - ½ tsp. salt
• - ½ tsp. black pepper
• - 1 tsp. baking powder
• - ¾ cup of warm water