For starters, head on over to that oven of yours, and preheat that bad boy to a classic 350°.
Then, you’ll take a skillet, place it over “Medium” heat, and warm up your cannabis-infused olive oil. When that has had a chance to heat up a touch, you can then toss in your ground beef to brown.
When you’re happy with how everything is looking, toss in your bell pepper, corn, and onion. Keep all of those elements cooking amongst each other for an additional 5 minutes. You’ll know you’re ready to move on with the recipe, once the vegetables appear to be nice and tender.
At that point, you can drain out the excess grease, and expertly stir in your taco sauce, followed by your garlic salt, chili powder, and cumin. Keep stirring all of those crucial elements together until they are fully and completely blended in with one another.
Following that, you’ll want to keep cooking everything until you can tell that all of the components have been fully cooked. At which point, you can remove everything from the heat source, and place it to the side for the time being.
Now, pop open that trusty can of beans, and strategically spread a thin layer of them onto each of your tortillas.
Then, on top of those beans, apply a spoon (or two) of that beef mixture in the middle of the tortilla. And, on top of that, add as much shredded cheese as you would like.
After that, simply roll up those tortillas, and with their seal-side facing down, you’ll want to place them onto a baking sheet. And before you toss them into the oven, apply a healthy brushing of your melted cannabis-infused butter over them, for a little added kick.
When you’re done with that, toss them into the oven to bake for a little over 30 minutes.
You’ll know they are ready when they take on a delicious golden brown color scheme. At which point, remove them from the oven, toss them on a plate, alongside some fresh tomato and lettuce, and boom, you’re done!