1 teaspoon canola oil
3 ounces lean ground beef (1/3 cup)
3 cloves garlic finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
3 tablespoons water
1 tablespoon tomato paste
Freshly ground pepper to taste
4 8-inch tortillas preferably whole-wheat
1/3 cup crumbled feta cheese (2 ounces)
Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper.
Spread the meat on tortillas, dot with feta and fold each tortilla in half.
Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.
3 ounces lean ground beef (1/3 cup)
3 cloves garlic finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
3 tablespoons water
1 tablespoon tomato paste
Freshly ground pepper to taste
4 8-inch tortillas preferably whole-wheat
1/3 cup crumbled feta cheese (2 ounces)
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Heat oil in a small nonstick skillet over medium heat. Add beef, garlic, cinnamon and oregano; cook, stirring, until the beef is no longer pink, about 1 minute. Transfer to a plate lined with paper towels to drain off fat; return the meat to the skillet. Stir in water and tomato paste; cook until thickened, about 1 minute. Season with pepper.
Spread the meat on tortillas, dot with feta and fold each tortilla in half.
Heat a large dry skillet over medium-high heat. Place two of the filled tortillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining filled tortillas. Cut each one into 4 wedges and serve hot.
