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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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I originally shared this recipe November 2016. Updated August 2021.
These wraps have become one of my favorite meals. They are so versatile. I have made them at least a dozen times. The first time I made them exactly like the recipe states – and they were delicious. After that I started getting creative. I didn’t love making them and then frying them all together in a pan – this was too labor intensive for me, and I could only fry a few at a time. I have a large family so I decided to just fry up the tortillas in a large frying pan with some oil. After the tortillas are fried on each side I then fill it with the meat and top it with cheese and roll it up. It can be a little toasty on the fingers to do it this way but it is much faster to mass produce all the wraps and it keeps my husband from breaking them open in the frying pan while he’s helping me.
I always double the batch and use the left overs for lunch the next day. I often make the meat mixture for other taco dishes.
This recipe is amazing and so simple!! I never thought to put burritos/wraps on a frying pan. That took it to a whole new level!! Thank you for your awesome recipes.
I’ve been trying to add more variety instead of making the same recipes for our weekly meals, so I made this the other evening! Didn’t have bell peppers on hand, so I used a can of tomatoes with green chilies instead. They were so delicious, and I even felt halfway fancy serving them lol. My husband loved them and asked me to make them again. My 3 year old even ate them, which is a huge win.
When you say serving what’s a typical serving? One wrap or two?
One wrap.
Great flavor, fun to make, liked the crunchy golden brown
This recipe had a lot of flavor and it was very fulfilling. I personally have a hard time rolling them because I tend to over fill the tortilla shell but that’ s okay, more deliciousness in my mouth! The only issue I had was I made this the night before for work, then when I microwaved it for lunch the tortilla lost it’s crunch. It was more like a soft burrito. I still ate the whole thing with some cherry tomatoes from the garden to have that crunch! Thank you for the recipe. I will be trying the Million Dollar Spaghetti tonight!
Great recipe, followed this recipe closely, a couple of tips. Make a burritos first, they brown/ burn quickly, I turned the heat down to keep up turning them. Hubby doesnt like sour cream, but once these are cooked you cannot taste it but it does keep it moist inside. Understand this is a messy dish 😉
Thanks for the recipe sounds yummy gonna try this week Carolann
Very tasty! I’m not very good at rolling them though. I also made Chuy’s jalapeño ranch dip to go with it.
I added cilantro and lime. It was awesome!