These crispy cheesy beef and bean wraps are loaded with seasoned ground beef, black beans, tomatoes, and plenty of melted cheese. The golden, crunchy tortilla makes every bite satisfying, especially when served with fresh salsa and guacamole.
Ingredients
8 large flour tortillas
1 pound ground beef
1 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
For Serving
Salsa
Guacamole
Sour cream
Fresh cilantro
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the chopped onion and cook for 2 to 3 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Drain any excess grease, then add the chili powder, paprika, cumin, salt, and black pepper. Stir well.
Add the black beans and diced tomatoes. Cook for another 3 to 4 minutes until everything is hot and well combined.
Warm the flour tortillas slightly so they are easier to fold.
Place a generous amount of the beef mixture in the center of each tortilla. Add plenty of shredded cheese on top.
Fold the sides of the tortilla toward the center, then fold the remaining edges over to create a sealed wrap.
Heat a clean skillet over medium heat and place the wraps seam-side down. Cook for 2 to 3 minutes on each side until golden brown and crispy and the cheese has melted.
Serve hot with salsa, guacamole, and sour cream.
Tips
Do not overfill the tortillas, or they may be difficult to fold and seal.
For an extra crispy finish, brush the outside of the tortillas lightly with olive oil before cooking.
You can also add corn, jalapeños, bell peppers, or your favorite taco toppings to the filling.
These make a great quick dinner, game-day snack, or easy family meal.
