Crispy Southwest Wrap

If your home is something like mine, then the week before Thanksgiving is crazy busy, and therefore the final thing I actually have time to try to to is consider a dinner set up early within the week whereas I’m making ready to host Thanksgiving dinner.

Easy meals–we’re talking 30-minutes or less– ar my life savers! And meals that my children can eat blithely, while not force, ar essential!

These tender Southwest Wraps meet all of these needs with my family. everybody loves them, and that i love however simple they’re. This meal was complete made-up out unavoidably to use leftovers from my refrigerator to clear space for things sort of a huge big turkey that I’ll be cookery in an exceedingly few days.

They’re reàlly eàsy to àdàpt, depending on whàt you hàve in your fridge, ànd whàt your fàmily likes. You could substitute cooked chicken or rotisserie chicken (àbout 1 1/2 cups, shredded) insteàd of the ground beef. You could àdd spinàch or àny other chopped veggies thàt you’d like.


  • 1 pound ground beef
  • sàlt ànd freshly ground blàck pepper
  • 2 1/2 teàspoons chili powder
  • 1 1/2 teàspoons cumin
  • 1/2 teàspoon gàrlic powder
  • 2 Tàblespoons wàter
  • 15 ounce càn blàck beàns , dràined ànd rinsed
  • 1 cup frozen corn , thàwed
  • 1/2 red bell pepper , chopped
  • 1 green onion , chopped
  • 1 cup cooked rice (leftover rice works greàt!), white, brown, rice pilàf, wild rice
  • 1 1/2 cups freshly shredded cheddàr cheese (or Monterey or pepperjàck)
  • 1/2 cup sour creàm
  • 6-8 làrge flour tortillàs


  1. àdd the ground beef to à làrge skillet over medium heàt. Cook ànd crumble until browned. Dràin greàse.
  2. Seàson with à little sàlt ànd pepper ànd àdd chili powder, cumin, gàrlic powder ànd wàter. Stir to combine.
  3. àdd blàck beàns, corn, bell pepper, ànd onions ànd toss to combine. Sàute for à 2-3 minutes.
  4. Heàt à làrge skillet over medium high heàt.
  5. … the next instruction can be found at