This is the third and final wrap I have to share with you this week. I knew these Crispy Southwest Wraps would be a hit with my family because of the tex-mex flavors!
Don’t let the long list of ingredients scare you a way. This is ready to eat in about 30 minutes, that is if you have leftover rice you are using. It’s the perfect way to use up leftover rice!
The wrap itself is tasty and flavorful, but what really makes it amazing in the creamy cilantro dipping sauce. My family raved about the sauce. It just adds a cold creamy aspect to the warm, spicy, crunchy wrap. So don’t skip the sauce! If you really are opposed to cilantro though, serve with salsa for dipping instead.
- 1 lb ground beef
- salt and pepper to taste
- 2 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- 2 Tbsp water
- 1 (16 oz) can black beans, rinsed and drained
- 1 cup frozen corn thawed
- 1/2 of a red bell pepper, diced
- 1 green onion, diced
- 1 cup cooked rice (leftover rice is perfect)
- 1 1/2 cups grated cheddar
- 1/2 cup sour cream
- 6–8 burrito sized flour tortillas
- In a skillet, brown the ground beef and drain off any excess grease.
- Season beef with a salt and pepper along with the chili powder, cumin, garlic powder and water. Stir to combine.
- Mix in the black beans, corn, bell pepper, and onions. Cook for a 2-3 minutes. Then mix in the rice and cook until heated through.
- Heat a large skillet over medium high heat.
- On each tortilla, sprinkle some cheese down the middle followed by spoonful of the beef filling. Top with a few small dollops of sour cream. Roll the tortilla up, folding in the sides like a burrito.
- Add a little oil to another skillet and cook the wraps until golden and crispy on all sides. Serve with the creamy cilantro dipping sauce or salsa. Makes 6-8 servings.
Recipe adapted from Tastes Better From Scratch.