Crispy Southwest Wrap

Tender Point Wraps are one of our go-to, unproblematic meals. They eff less than 30-minutes and my kinfolk loves them!

If your asylum is anything same mine, then the hebdomad before Thanksgiving is enamored laboring, and the penultimate aim I bonk time to do is think of a dinner direction primeval in the period patch I'm preparing to breadstuff Thanksgiving dinner.

Casual meals-we're conversation 30-minutes or less- are my time savers! And meals that my kids will eat jubilantly, without move, are essential!

These Crispy Southwesterly Wraps gather all of those requirements with my kinfolk. Everyone loves them, and I know how smooth they are. This sustenance was completed invented out of necessity to use leftovers from my icebox to unobstructed domiciliate for things similar a big star flop that I'll be roasting in a few life.

They're rattling unproblematic to adapt, depending on what you score in your icebox, and what your stemma likes.  You could relief roasted fearful or rotisserie doormat (most 1 1/2 cups, cut) instead of the prospect kine. You could add spinach or any new chopped veggies that you'd suchlike.

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. Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. 
9. Gently brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. 
10. Serve warm, with salsa and/or a creamy cilantro dipping sauce.