Surprise your taste buds with this Greek twist on the Mexican staple.
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.
1 1/2 starch, 1 lean meat, 1 fat
ugh leave out the cinnamon! it smells wierd while cooking and tastes even weirder, at least to me...