Inside-out tacos

Prep: 40 minutes Cook: 10 minutes Makes: 4 servings

1 tablespoon chili powder

1 teaspoon ground cumin

1⁄2 teaspoon sweet paprika

1⁄2 teaspoon dried oregano

1⁄2 teaspoon granulated garlic (aka garlic powder)

1⁄4 teaspoon kosher salt

1⁄4 teaspoon onion powder

1⁄8 teaspoon ground cayenne pepper, plus more

as needed

1 tablespoon extra-virgin olive oil

12 ounces lean ground beef (93 percent lean or higher)

1 can (15 ounces) no-salt-added black beans, drained, rinsed

1⁄2 cup water

24 large leaves gem lettuce or hearts of romaine

(about 3 heads)

2 medium tomatoes, cut into small dice

1⁄2 cup shredded sharp cheddar cheese

1⁄4 cup chopped pickled jalapeno peppers (jarred)

1 cup fresh cilantro leaves

1 cup crushed tortilla chips

1. Whisk together the chili powder, cumin, paprika, oregano, garlic, salt, onion powder and cayenne pepper in a small bowl.

2. Heat the oil until shimmering in a large skillet over medium-high heat. Add the ground beef; cook, stirring and breaking it up until no pink remains, 2 to 3 minutes. Add the beans and the chili powder mixture; cook, stirring, 1 minute. Add the water; cook, stirring, until the liquid is mostly absorbed, 1 minute.

3. Place the meat mixture and each of the remaining ingredients in separate serving bowls; put them out on the table so diners can build their own tacos. To assemble, place about 2 tablespoons of the meat mixture into each lettuce leaf. Garnish with tomatoes, cheese, pickled jalapenos, cilantro and some crushed tortilla chips.

Nutrition information per serving: 470 calories, 19 g fat, 6 g saturated fat, 70 mg cholesterol, 46 g carbohydrates, 7 g sugar, 35 g protein, 560 mg sodium, 17 g fiber

TOM MCCORKLE/FOR THE WASHINGTON POST