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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!
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.
Add Vegetables. Combine black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
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.
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.
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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Crispy Southwest Wrap
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2016. Updated August 2021.
This looks really good, but is it spicy? I don’t do well with too much spice.
It really is not very spicy, however, you could just use one teaspoon chili powder instead of 2-1/2. They really are delicious.
These burritos were delicious!!! I even double the ingredients and made it into a casserole. When it came out the oven I topped it with cheese and it was delicious.
I really love that idea! Thanks for sharing Felicia.
My husband and i loved these! They were quick and easy. Instead of meat we just added a can of Kidney beans to the mix, used whole wheat tortillas and used daiya cheddar cheese. Hit the spot for my taco fix!!? Thank you!
Love this idea for making them meatless. I’m so happy you and your husband enjoyed them. Thanks for your comment Lorena.
The whole family loved these! Doubled the recipe so that we could freeze some.❤️❤️❤️
I’m so happy to hear that! Thanks for sharing Tammy!
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Absolutely delish! I did add about 1 cup chunky salsa for a little extra oomph. My 3 yr old just devoured it and my husband wants me to keep these from his lunches at work. Great recipe. Thank you!
I’m going to try these tonight and use 1/2 the beef, double the corn and instead of property in going to use tomatoes. I may or may not add a can of kidney beans to replace beef. Seems very good!
Love this recipe and make it way more than I probably should. Any idea if I could make and freeze? Thanks!!
Hi Mandi, I think that would work great, although I would suggest baking them from frozen instead of on the griddle. I would place them, frozen, on a baking sheet, cover with tinfoil and bake at 350 degrees for 20-30 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.
Awesome, thank you for the quick reply!!
The beef mixture seemed dry, plus felt odd to make a Mexican dish without tomatoes, so I added 2 fresh tomatoes (although I suspect canned or salsa would work as well if not better) and a bit of water. It was delicious. I had lots of filling and rice leftover so I tossed them together and cooked for a bit and ate as leftovers without tortillas – it was also delish this way. Thanks for the new recipe.
Forgot to add: I probably tripled the amount of spice as well. Definitely needed it. I also noticed in one of the comments to scoop the filling with tortilla chips – will definitely try this! Yum.
I really liked this! We wanted something a little different than traditional tacos/burritos. For me however, it needed WAY more spice. I added paprika, fresh garlic & powder, a generous pinch of sugar, pepper flakes, lots of cumin & chilli powder. I used 8oz ground chuck mixed with 4oz mild sausage (needed to get rid of it), & doubled the veggies adding in generous amounts of green & white onion, 1 large jalapeno and a few baby portabellas I needed to use. I made cilantro rice with a dash of fresh lime juice & zest, adding in chopped fresh cilantro to finish it. I substituted 2% Greek yogurt for the “sour cream as well. Prior to wrapping & cooking, I threw in fresh diced tomato, more green onion & a touch of black olives. We had homemade salsa to top/dip them in.
Plus the mix is just plain yummy without the wrap too! I have hint of lime Tostitos as well to scoop the wrapless mix for tomorrow’s lunch!
So Good! Thx for sharing!
Thanks for sharing! This recipe is really great for adapting to use what you have on hand. Your changes sound delicious!