Crunch Wraps

Spread the love

Saturday nights in my house are for fun dinners. My kids challenge me to make fast food items that they like and I love a challenge! And making fast food at home is easier than you think and more healthy! These crunch wraps are just as good, if not better than one you would get at Taco Bell. You can fill with them with whatever you like.

Print

Crunch Wraps

Course Main Course
Cuisine American
Keyword crunch wrap, taco
Servings 6 people

Ingredients

  • 1 1/2 lb Ground Beef
  • 15 oz Black Beans, drained and rinsed
  • 1/2 Onion, diced
  • 1 cup White Rice, rinsed
  • 1 tbsp Sazón Tropical
  • Salt & Pepper to taste
  • 4-8 oz Shredded Cheddar Cheese
  • 6 Burrito size Tortilla
  • 6 Taco Sized Tortilla
  • 6 Crunchy Corn Tortilla

Taco Seasoning

  • 1 tbsp Chili Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Oregano
  • 1/2 tsp Paprika
  • 1 1/2 tsp Cumin

Instructions

  • To a medium sized pot, and onion with olive oil and sauté for a few minutes. Add in black beans and seasoned with salt and pepper. Sauté for a few minutes. Add and rinsed rice and two cans full of water. Season with Sazón, stir, lower to medium, cover, and let it cook until the rice has absorbed all the water.
  • Into a large sauté pan, add olive oil and ground beef. Brown the beef and then add in the taco seasoning, stir and let that sauté for a couple of minutes. Add in water and let it simmer for 10 to 15 minutes.
  • Lay down the burrito sized tortilla, add the taco meat, rice and beans, and cheddar. Place the crunchy tortilla on top, place taco sized tortilla on top of that and then seal the whole thing all the way around.
  • Into a pan, add a little olive oil and sear on both sides. I place a weight on it to get a good crust!

Video