New York City is a melting pot of cultures. Growing up, I always enjoyed visiting Mexican restaurants with my friends. As my daughters were growing up, I often needed snacks or easy weeknight dinners that were nutritious and simple to prepare. To infuse an Eastern Mediterranean taste, I added warm spices to the meat.

Ingredients:

• 4 tortillas
• 1/2 lb ground meat
• 1 tsp cumin
• 1 tsp hot paprika
• 1 tsp 7 Spice Baharat
• Salt to taste
• 1 small white onion, sliced into long thin layers
• Garnish:
  • 4 ounces of Monterey Jack cheese, shredded (or preferred cheese)
  • 1 cup lettuce, shredded

Instructions:

1. In a bowl, combine the meat and spices, mixing well.
2. Divide the meat mixture into 4 portions. Spread each portion evenly on a tortilla and press down the sliced onions.
3. In a non-stick pan, transfer the tortilla upside down. Cook for about 5-7 minutes over medium heat. Once the juices are released and the onions are soft and warm in color, remove from the pan, add the cheese and lettuce, and serve hot.