A few tablespoons oil
1 large yellow onion, chopped well
3 bell peppers, chopped well
4 cloves of garlic, minced
1 scotch bonnet chopped very small
2 tablespoons cumin
2 tablespoons paprika
1 tablespoon chili powder
Hot chili powder to taste (optional)
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1 1/2 teaspoons salt
1 pound ground beef
1 15 oz. can black beans (drained and rinsed)
1 cup cooked rice (I used jasmine rice)
Cilantro, lime wedges, tomatoes, cheese, sour cream, salsa, lettuce, avocado etc.
Saute the peppers, onion, garlic, and scotch bonnet over medium high heat until slightly browned.
Combine all the spices together and season the beef with about 1 tablespoon of the combined spices. Brown the meat in the pan with the peppers.
Once the meat is browned and begins sticking to the pan, add about a cup of water and the remaining spices. Cut the lime into wedges, squeeze the juice into the meat and stir the squeezed lime wedges right into the meat mixture to simmer.
Continue simmering this mixture until the peppers and onions are totally cooked down (maybe about 1/2 hour). Add more water if it begins sticking again.
Adjust seasonings to taste and remove lime wedges. Add the beans and rice and mix well, continuing to cook until heated through.
Serve on flour tortillas with Cilantro, lime wedges, tomatoes, cheese, sour cream, salsa, lettuce, avocado etc.