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Crispy Southwest Wraps


  • 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
  • 68 burrito sized flour tortillas


  1. In a skillet, brown the ground beef and drain off any excess grease.
  2. Season beef with a salt and pepper along with the chili powder, cumin, garlic powder and water. Stir to combine.
  3. 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.
  4. Heat a large skillet over medium high heat.
  5. 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.
  6. 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.
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