These delicious, crispy Southwest Wraps are made with seasoned ground beef, rice, black beans, corn, bell 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? Try my Buffalo Chicken Wraps, Cashew Chicken Wraps, or Veggie Wrap!

Crispy southwest wrap stacked on a plate, with chips.

These southwest wraps are a hybrid of a burrito and a wrap! I love toasting them so the tortilla gets crispy and golden, and we serve them warm with salsa and hot sauce! They’re loaded with good ingredients to fill you up with protein and veggies, and perfect for busy weeknights.

How to make Southwest Wraps:

Cook Ground Beef in a large skillet over medium heat. Drain grease. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 

A skillet with cooked ground beef and seasonings added on top.

Add Vegetables. Combine black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.

Cook ground beef, black beans, corn and diced bell peppers cooking in a skillet.

Assemble Wrap. 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. 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. 

A tortilla with shredded cheese and a line of seasoned ground beef and veggies ready to be rolled into a wrap.

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. 

Three southwest wraps toasting in a hot skillet.

Serve warm, with salsa and/or a creamy cilantro dipping sauce.

Make Ahead and Freezing Instructions:

To Make Ahead: You can make the filling in advance, just store it in an airtight container in the fridge. Assemble and pan-fry when ready to serve! Or, the entire wraps could be assembled a few hours ahead of time, and pan-fried when ready to eat.

To Freeze: The filling or full-assembled (un-toasted) wraps can be frozen for 2-3 months. Thaw completely before pan-frying over medium heat, until warm and crispy.

Recipe Variations:

  • Southwest Chicken Wrap: You can substitute cooked or rotisserie chicken (about 1 ½ cups, shredded) instead place of ground beef.
  • Veggie Wrap: Leave out the meat, and add spinach or any other chopped veggies you like!
  • Tortillas: Use any type of tortilla you like! 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

Crispy southwest wrap stacked on a plate, with chips.
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan

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 corn canned or frozen
  • 1/2 red bell pepper , chopped
  • 1 green onion , chopped
  • 1 cup cooked rice (leftover rice works great!), mexican, white, brown, or rice pilaf
  • 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
  • 1/2 cup sour cream or plain Greek yogurt
  • 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.
  • 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. 
  • Heat a large skillet over medium high heat. Add a tablespoon of oil to a skillet or spray the skillet generously with cooking spray. Place the wraps seam side down in 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.

Notes

Meat: substitute 1 ½ cups shredded cooked rotisserie chicken or carnitas pork instead of the ground beef.
Vegetarian: Leave out the meat and add spinach and any other chopped veggies you like!
Tortillas: Use any type of tortilla you like! My favorite part is the crispy crunch when eating them!
Air Fryer: Cook on 400 for a few minutes, until crispy.
Make Ahead Instructions: You can make the filling in advance, just store it in an airtight container in the fridge. Assemble and pan-fry when ready 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 full-assembled (un-toasted) wraps can be frozen for 2-3 months. Thaw completely before pan-frying over medium heat, until warm and crispy.

Nutrition

Calories: 419kcalCarbohydrates: 31gProtein: 21gFat: 23gSaturated Fat: 10gCholesterol: 69mgSodium: 352mgPotassium: 445mgFiber: 4gSugar: 1gVitamin A: 800IUVitamin C: 11.4mgCalcium: 219mgIron: 3.3mg

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I originally shared this recipe November 2016. Updated August 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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