CRISPY SOUTHWEST WRAP

If your house is anything like mine, then the week before Thanksgiving is crazy busy, and the last thing I have time to do is think of a dinner plan early in the week while I’m preparing to host Thanksgiving dinner.

author: lauren(Thank You)
source: tastesbetterfromscratch.com

Ingredients:

• 1 pound ground beef
• salt and freshly ground black pepper
• 2 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 2 Tablespoons water
• 15 ounce can black beans , drained and rinsed
• 1 cup frozen corn , thawed
• 1/2 red bell pepper , chopped
• 1 green onion , chopped
• 1 cup cooked rice (leftover rice works great!), white, brown, rice pilaf, wild rice
• 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
• 1/2 cup sour cream
• 6-8 large flour tortillas

Instructions:

1. Add the ground beef to a large skillet over medium heat. Cook and crumble until browned. Drain grease. 
2. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 
3. Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
4. Heat a large skillet over medium high heat.
5. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. 
6. Add a small scoop of rice, placing it in a line along one end of the tortilla. 
7. 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. 
8. nexs CRISPY SOUTHWEST WRAP for full instruction

cheesyketo

Share This :