Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.

Chop or shred lettuce into bite-sized pieces. Mince garlic. Cut the jalapeño and bell peppers in half. Remove seeds with the tip of a knife. Dice peppers.

Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.

Grate cheddar cheese.

In a colander, drain and rinse beans.

In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.

Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.

While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside.

Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.

Use any type of cooked beans in place of the black beans.

For a vegetarian option, use an extra can of drained and rinsed beans in place of the meat.

To increase heat, leave a few seeds from the jalapeño in the salsa. Or, season with an extra pinch of cayenne pepper.