CRISPY SOUTHWEST WRAP

If your shelter is anything suchlike mine, then the hebdomad before Thanksgiving is enamored employed, and the conclusion happening I possess term to do is reckon of a party intend primeval in the period piece I'm preparing to boniface Thanksgiving party.Wanton meals-we're conversation 30-minutes or less- are my aliveness savers! And meals that my kids give eat merrily, without obligate, are biogenic.

These Crispy South Wraps gather all of those requirements with my blood. Everyone loves them, and I know how simplified they are. This alimentation was total invented out of requirement to use leftovers from my fridge to crystalize populate for things similar a big whale land that I'll be roasting in a few life.They're truly cushy to alter, depending on what you tally in your fridge, and what your sept likes.  You could match burnt volaille or rotisserie crybaby (almost 1 1/2 cups, sliced) instead of the make boeuf. You could add vegetable or any otherwise shredded veggies that you'd similar. 

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

• Add the ground beef to a large skillet over medium heat.  Cook and crumble until browned. Drain grease. 
• Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 
• Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
• Heat a large skillet over medium high heat.
• 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 one end 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 end, roll the tortilla up, folding in the sides like a burrito. 
• Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. 
• 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. 
• Serve warm, with salsa and/or a creamy cilantro dipping sauce.

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