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crispy southwest wrap

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Crispy Southwest Wrap

Crispy Southwest Wraps are one of our go-to, easy meals. They take less than 30-minutes and you gonna love them! I love the little bit of sour cream that’s layered in the middle because it adds a creaminess to them. You could substitute it for Greek yogurt and no one would ever know! Also, feel free to use any type of tortillas. My favorite part about them is how we make them “crispy” in the griddle before eating them.

Ingredients :
  • 8 Large flour tortillas
  • 1/2 cup Sour cream
  • 1 1/2 cups Freshly shredded cheddar cheese
  • 1 cup Cooked rice (leftover rice works great!), white, brown, rice pilaf, wild rice
  • 1 Green onion, chopped
  • 1/2 Red bell pepper, chopped
  • 1 cup Frozen corn, thawed
  • 15 oz. Black beans, drained and rinsed
  • 2 tbsp. Water
  • 1/2 tsp. Garlic powder
  • 1 1/2 tsp. Cumin
  • 2 1/2 tsp. Chili powder
  • Salt and freshly ground black pepper
  • 1 pound Ground beef
Directions :
  1. Add the ground beef to a large skillet over medium heat. Cook and crumble until browned. Drain grease. Season with a little salt and pepper and add chili powder, cumin, garlic powder, and water. Stir to combine.
  2. Add black beans, corn, bell pepper, and onions and toss to combine. Saute for 2-3 minutes. Heat a large skillet over medium-high heat. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla.
  3. Add a small scoop of rice, placing it in a line along one end of the tortilla. On top of the rice add a few small dollops of sour cream and a spoonful of the beef filling. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
  4. Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides.
  5. Serve warm, with salsa and/or a creamy cilantro dipping sauce.

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