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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.
Went over big on my family they asked for it again
What size tortillas did you use? Any tips for getting them to ‘wrap’ without tearing?
Delicious! I used ground turkey in mine. Great flavor overall!
great recipe but really high in fat 70% per serving I changed beef for ground turkey or chicken , used yogurt instead of sour cream no cheese (or use fat free cheese) and bake on the pizza tray in oven – all of the above was suggested by everyone except leaving out the cheese. also watch that the tortillas are low in fat
This was really delicious
Instead of cooking them in a skillet at the end I put them on my pizza pizzazz for something like 8 minutes. The came out great!
Definitely thought about this Pizazz idea. I’m taking that risk tonight! Thanks!
Loved this recipe! Hubby loved it too
Do these freeze and reheat well? Looking for easy meals to make now, freeze, and use again when we have a baby in a few months. Thanks!
Yes, I think these will freeze well! I would freeze them after step 7 (before cooking). Then thaw them overnight in the fridge and cook them resuming with step 8 of the recipe.
Great recipe! Easy and very tasty. My husband loved it.
Would have preferred if the recipe didn’t assume you had cooked rice already. It’s a lot easier to follow a recipe when it starts with raw ingredients. Otherwise it was very tasty, we’ll make it again!
We did ours without rice. We loved it 🙂
These were delicious! Everyone in the family loved them (which says a lot in my family)! Will definitely be added to our rotation. Thank you!
What did you use for dip??