Southwest Wraps have ground beef, rice, black beans, corn, bell peppers, and onion wrapped inside a crispy and golden tortilla. This is an easy meal that take less than 30-minutes and my family loves them!
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.
Meat: substitute 1 1/2 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.