Ground Beef Bell Peppers Onion Avacado Cheese
These delicious, crispy Southwest Wraps are made with seasoned ground beef, rice, black beans, corn, bell peppers, and onion. This is an piece of cake meal that take less than 30-minutes and everyone in the family loves them!
Looking for more wrap recipes? Try my Buffalo Craven Wraps, Cashew Chicken Wraps, or Veggie Wrap!
These southwest wraps are a hybrid of a burrito and a wrap! I love toasting them so the tortilla gets crispy and aureate, and we serve them warm with salsa and hot sauce! They're loaded with good ingredients to fill you lot up with protein and veggies, and perfect for decorated weeknights.
How to make Southwest Wraps:
Cook Ground Beefiness in a large skillet over medium heat. Drain grease. Season with a petty salt and pepper and add together chili powder, cumin, garlic powder and water. Stir to combine.
Add Vegetables. Combine black beans, corn, bong pepper, and onions and toss to combine. Saute for a ii-3 minutes.
Assemble Wrap. Warm the rice. Layer tortilla with a handful of cheese evenly spread beyond the tortilla. Add a small scoop of rice, placing information technology in a line along i finish of the tortilla. Add together 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.
Pan-fry Wrap. Spray skillet with cooking spray and place the wraps seam side downward on the greased skillet. Brush tops of wraps lightly with oil, or spray them with cooking spray. Turn wraps every minute or two until they are golden and crispy on all sides.
Serve warm, with salsa and/or a flossy cilantro dipping sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: You tin can brand the filling in advance, only shop information technology in an closed container in the fridge. Get together and pan-fry when set to serve! Or, the entire wraps could be assembled a few hours alee of fourth dimension, and pan-fried when ready to eat.
To Freeze: The filling or full-assembled (un-toasted) wraps can be frozen for 2-3 months. Thaw completely before pan-frying over medium heat, until warm and crispy.
Recipe Variations:
- Southwest Chicken Wrap: You tin substitute cooked or rotisserie chicken (about 1 ½ cups, shredded) instead identify of footing beef.
- Veggie Wrap: Leave out the meat, and add together spinach or any other chopped veggies you lot like!
- Tortillas: Apply any type of tortilla yous like! My favorite part is the crispy crunch when eating them!
- Air Fryer: Cook on 400 for a few minutes, until crispy.
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Recipe
- 1 pound ground beefiness
- salt and freshly ground black pepper
- ii 1/2 teaspoons chili pulverisation
- one 1/two teaspoons cumin
- 1/two teaspoon garlic pulverisation
- 2 Tablespoons water
- 15 ounce can black beans , drained and rinsed
- ane cup corn canned or frozen
- 1/two scarlet bell pepper , chopped
- one greenish onion , chopped
- 1 cup cooked rice (leftover rice works corking!), mexican, white, brown, or rice pilaf
- 1 ane/ii cups freshly shredded cheddar cheese (or Monterey or pepperjack)
- ane/2 cup sour cream or obviously Greek yogurt
- 6-8 large flour tortillas
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Add the ground beef to a large skillet over medium heat. Melt and crumble until browned. Drain grease.
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Flavour with a piddling salt and pepper and add chili pulverisation, cumin, garlic powder and h2o. Stir to combine.
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Add together black beans, corn, bong pepper, and onions and toss to combine. Saute for a 2-3 minutes.
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Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla.
-
Add a small scoop of rice, placing it in a line along ane stop 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 finish, roll the tortilla upwardly, folding in the sides like a burrito.
-
Estrus a large skillet over medium high oestrus. Add together a tablespoon of oil to a skillet or spray the skillet generously with cooking spray. Place the wraps seam side downwardly in the greased skillet.
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Gently castor the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every infinitesimal or two until they are golden and crispy on all sides.
Meat: substitute ane ½ cups shredded cooked rotisserie chicken or carnitas pork instead of the ground beef.
Vegetarian: Go out out the meat and add spinach and any other chopped veggies you like!
Tortillas: Utilise any blazon of tortilla you similar! My favorite role is the crispy crunch when eating them!
Air Fryer: Melt on 400 for a few minutes, until crispy.
Brand Ahead Instructions: Yous tin can brand the filling in accelerate, just store it in an airtight container in the refrigerator. Assemble and pan-fry when ready to serve! Or, the unabridged wraps could be assembled a few hours ahead of time, and pan-fried when set up to eat.
Freezing Instructions: The filling or full-assembled (united nations-toasted) wraps tin can be frozen for 2-3 months. Thaw completely before pan-frying over medium rut, until warm and crispy.
Calories: 419 kcal Carbohydrates: 31 chiliad Protein: 21 g Fat: 23 g Saturated Fatty: x one thousand Cholesterol: 69 mg Sodium: 352 mg Potassium: 445 mg Fiber: 4 g Sugar: 1 g Vitamin A: 800 IU Vitamin C: xi.4 mg Calcium: 219 mg Iron: 3.3 mg
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I originally shared this recipe Nov 2016. Updated August 2021.
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