DIRECTIONS

1. Cook up onion with lean mince (add 3 TB of Mayan Gold to 500g of mince)
2. Slice lettuce and chop tomatoes and coriander. Grate cheese and dice olives.
3. Pour ¼ cup of vegetable oil into a skillet and heat. One at a time, fry the tortillas on both sides until crisp. Drain on paper towels.
4. Place a spoonful of heated Mexican beans on each tortilla. Spoon on mince, add vegetables, cheese, sliced avocado and squeeze on lime.