If your private home is whatever like mine, then the week earlier than Thanksgiving is crazy busy, and the remaining element i've time to do is think about a dinner plan early inside the week even as I’m preparing to host Thanksgiving dinner.

these Crispy Southwest Wraps meet all of these requirements with my family. all people loves them, and i really like how easy they are. This meal became whole invented out of necessity to apply leftovers from my fridge to clear room for such things as a massive massive turkey that I’ll be roasting in some days.

They’re sincerely clean to adapt, depending on what you have got on your refrigerator, and what your own family likes.  you can substitute cooked bird or rotisserie fowl (approximately 1 half cups, shredded) in place of the floor beef. you could add spinach or every other chopped vegetables that you’d like.

  • 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

  1. upload the ground red meat to a large skillet over medium warmness.  prepare dinner and collapse until browned. Drain grease. 
  2. Season with a bit salt and pepper and add chili powder, cumin, garlic powder and water. Stir to mix. 
  3. add black beans, corn, bell pepper, and onions and toss to mix. Saute for a 2-three minutes.
  4. heat a huge skillet over medium excessive warmth.
  5. heat the rice. Layer tortilla with a handful of cheese evenly unfold across the tortilla. 
  6. add a small scoop of rice, putting it in a line along one quit of the tortilla. 
  7. On top of the rice upload some small dollops of bitter cream, and a spoonful of the pork filling. beginning at that quit, roll the tortilla up, folding within the sides like a burrito. 
  8. Spray the skillet generously with cooking spray and place the wraps seam facet down at the greased skillet. 
  9. lightly brush the tops of the wraps lightly with oil, or spray them with cooking spray. flip the wraps each minute or two until they may be golden and crispy on all aspects. 
  10. Serve warm, with salsa and/or a creamy cilantro dipping sauce.