CRISPY SOUTHWEST WRAP

On the off chance that your home is in any way similar to mine, at that point the prior week Thanksgiving is insane occupied, and the exact opposite thing I have sufficient energy to do is think about a supper plan right off the bat in the week while I'm getting ready to have Thanksgiving supper.

Simple meals– we're talking 30-minutes or less– are my lifelines! Furthermore, dinners that my children will eat cheerfully, without power, are fundamental!

These Crispy Southwest Wraps meet those necessities with my family. Everybody adores them, and I cherish how simple they are. This supper was finished designed out of need to utilize remains from my refrigerator to clear space for things like a major mammoth turkey that I'll be broiling in a couple of days.

They're actually simple to adjust, contingent upon what you have in your cooler, and what your family enjoys. You could substitute cooked chicken or rotisserie chicken (around 1/2 containers, destroyed) rather than the ground hamburger. You could include spinach or whatever other slashed veggies that you'd like. A nearby of two Crispy Wraps loaded up with ground hamburger, dark beans and vegetables

Also try our recipe : CHEESY CAULIFLOWER BREADSTICKS

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 frozen corn , thawed
• 1/2 red bell pepper , chopped
• 1 green onion , chopped
• 1 cup cooked rice (leftover rice works great!), white, brown, rice pilaf, wild rice
• 1 1/2 cups freshly shredded cheddar cheese (or Monterey or pepperjack)
• 1/2 cup sour cream
• 6-8 large flour tortillas

Instructions :

1. Add the ground beef to a large skillet over medium heat.  Cook and crumble until browned. Drain grease. 
2. Season with a little salt and pepper and add chili powder, cumin, garlic powder and water. Stir to combine. 
3. Add black beans, corn, bell pepper, and onions and toss to combine. Saute for a 2-3 minutes.
4. Heat a large skillet over medium high heat.
5. Warm the rice. Layer tortilla with a handful of cheese evenly spread across the tortilla. 
6. Add a small scoop of rice, placing it in a line along one end of the tortilla. 
7. 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. 
8. Spray the skillet generously with cooking spray and place the wraps seam side down on the greased skillet. 
9. 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. 
10. Serve warm, with salsa and/or a creamy cilantro dipping sauce.

Source : bit.ly/2DqPPPE

Read more our recipe : ONE SHEET PAN LEMON BASIL CHICKEN