Having been born and raised in the Northeastern U.S., I can say that Tex-Mex food was NOT a staple in most homes in the Northeast. But, having lived in Texas for the past three years, Tex-Mex style food has become one of my family’s favorites (yes, there’s more to love about Texas than just the consistently sunny days! :)).
On a busy weeknight, you can pull together a healthy meal with black beans, salsa, sour cream, black olives, a bit of shredded cheese, and fresh herbs from the garden (I used parsley and cilantro). I mixed these in a large bowl and spread the mix into organic whole wheat flour tortillas, and placed them into the buttered (grass-fed and organic butter ;)) glass baking dish.
These baked at 350 degrees Fahrenheit for about 20-30 minutes while I pulled the garden salad together, and then it was time for dinner all done in about half an hour.
If you need a bit of extra protein, you can always add some baked chicken breast that was cooked over the weekend ;).
Here’s a couple of recipe’s, one with flour tortillas and the other with corn (remember to use organic corn as most corn sold in the U.S. is GMO today) https://www.thekitchn.com/recipe-baked-black-bean-and-avocado-burritos-recipes-from-the-kitchn-217154, and a vegan version you may want to try https://www.leangreendad.com/2018/03/31/vegan-bean-burrito/.