Beef Rice a Roni Tortilla Wrap
These delicious, crispy Southwest Wraps are fabricated with seasoned footing beef, rice, blackness beans, corn, bong peppers, and onion. This is an easy meal that take less than 30-minutes and everyone in the family loves them!
Looking for more wrap recipes? Effort my Buffalo Chicken Wraps, Cashew Chicken Wraps, or Veggie Wrap!
These southwest wraps are a hybrid of a burrito and a wrap! I dearest toasting them then the tortilla gets crispy and golden, and we serve them warm with salsa and hot sauce! They're loaded with skilful ingredients to fill you lot up with poly peptide and veggies, and perfect for busy weeknights.
How to make Southwest Wraps:
Melt Ground Beef in a large skillet over medium heat. Bleed grease. Flavour with a fiddling table salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine.
Add Vegetables. Combine black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-iii minutes.
Get together Wrap. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. Add together a small scoop of rice, placing it in a line along 1 cease of the tortilla. Add a few pocket-size dollops of sour foam, and a spoonful of the beef filling. Starting at that end, roll the tortilla upward, folding in the sides like a burrito.
Pan-fry Wrap. Spray skillet with cooking spray and place the wraps seam side down 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 Alee: You can make the filling in advance, just store information technology in an closed container in the fridge. Assemble and pan-fry when prepare to serve! Or, the entire wraps could be assembled a few hours ahead of fourth dimension, and pan-fried when gear up to consume.
To Freeze: The filling or total-assembled (un-toasted) wraps can exist frozen for two-3 months. Thaw completely earlier pan-frying over medium heat, until warm and crispy.
Recipe Variations:
- Southwest Craven Wrap: You tin can substitute cooked or rotisserie chicken (about 1 ½ cups, shredded) instead place of ground beef.
- Veggie Wrap: Leave out the meat, and add together spinach or whatever other chopped veggies yous like!
- Tortillas: Employ any type of tortilla you similar! 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
- ane pound ground beef
- salt and freshly ground black pepper
- two 1/2 teaspoons chili powder
- ane 1/2 teaspoons cumin
- 1/2 teaspoon garlic pulverization
- 2 Tablespoons water
- 15 ounce can black beans , drained and rinsed
- one cup corn canned or frozen
- one/ii red bell pepper , chopped
- ane light-green onion , chopped
- one cup cooked rice (leftover rice works great!), mexican, white, brown, or rice pilaf
- i 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
- ane/2 cup sour cream or evidently Greek yogurt
- 6-8 large flour tortillas
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Add the footing beef to a big skillet over medium rut. Cook and crumble until browned. Drain grease.
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Flavour with a little salt and pepper and add chili powder, cumin, garlic powder and h2o. Stir to combine.
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Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-iii minutes.
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Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla.
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Add a small scoop of rice, placing it in a line along one end of the tortilla.
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On top of the rice add together a few pocket-size dollops of sour cream, and a spoonful of the beef filling. Starting at that end, scroll the tortilla up, folding in the sides like a burrito.
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Estrus a large skillet over medium high heat. Add together a tablespoon of oil to a skillet or spray the skillet generously with cooking spray. Place the wraps seam side downward in the greased skillet.
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Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every infinitesimal or 2 until they are golden and crispy on all sides.
Meat: substitute 1 ½ cups shredded cooked rotisserie chicken or carnitas pork instead of the ground beefiness.
Vegetarian: Leave out the meat and add together spinach and any other chopped veggies you lot like!
Tortillas: Use any blazon of tortilla you similar! My favorite role is the crispy crunch when eating them!
Air Fryer: Cook on 400 for a few minutes, until crispy.
Make Alee Instructions: You can make the filling in accelerate, just store it in an airtight container in the fridge. Assemble and pan-fry when gear up to serve! Or, the entire wraps could be assembled a few hours ahead of time, and pan-fried when ready to eat.
Freezing Instructions: The filling or total-assembled (un-toasted) wraps can be frozen for 2-3 months. Thaw completely before pan-frying over medium heat, until warm and crispy.
Calories: 419 kcal Carbohydrates: 31 chiliad Protein: 21 g Fatty: 23 g Saturated Fat: 10 g Cholesterol: 69 mg Sodium: 352 mg Potassium: 445 mg Fiber: iv g Sugar: one g Vitamin A: 800 IU Vitamin C: 11.4 mg Calcium: 219 mg Atomic number 26: 3.three mg
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I originally shared this recipe Nov 2016. Updated August 2021.
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