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I don’t love fast food. Actually, I don’t love buying fast food and I don’t love what is often in fast food, so I frequently try to make a version of whatever I’ve tried at home – this does not mean, however, that I don’t sometimes have a Big Mac or Opa! or KFC or something equally bad for me, because life without a little indulgence of some kind is no fun at all.
I have made these before, but found that adding the fixings inside doesn’t work for me. Makes it a little wet, which, if any are left over, makes for soggy leftovers and that is not great. When I’m trying to eat non-traditional things for breakfast, I don’t want to have to reheat it if I haven’t even had coffee yet. Pizza is good next day, crunch wrap should be good, also. It won’t be crunchy any more, but it shouldn’t be soggy.
25 minute prep time (includes cooking the beef while cutting the vegetables)
30 minutes to assemble and heat the wraps
- 1 lb ground beef
- 2 cups minced mushrooms
- 2 cups minced onion
- 2 cups minced bell pepper
- 1 cup black beans
- salt & pepper to taste
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp chili powder
- 1 TB minced garlic
- 1/4 to 1/2 tsp cayenne or ancho chili powder for a little heat (optional)
- 3 cups cheddar cheese
- 3 cups mozzarella cheese
- 10 large flour tortillas
- 10 small flour tortillas or 10 small corn tortillas
- 1 tsp coconut oil or olive oil to cook the ground beef in if it’s particularly lean
- Sour cream
- southwest ranch
Cook the ground beef in a fairly deep frying pan. Add the onions in when the beef is about half done. Add the spices and garlic.
You could add the peppers & mushrooms when you added the onions, but I prefer mine pretty much raw, so I just put them in at the end and let them heat with the residual heat of the pan.
Heat up another frying pan, probably about medium heat to start with. Adjust the heat as you are cooking. You want your tortillas to brown, not burn.
Lay out a large tortilla, add a pinch of cheese, about 1/2-3/4 cup of filling and a pinch more cheese in the middle. Place a small tortilla on top of the filling, in the middle, and fold the large tortilla up, carefully, over the top of the small tortilla. This will take a little dexterity, but you just have to fold up all the way around, hold it in place and place it, folded edges facing down, into your waiting warmed up pan. Brown that side, then flip and brown the other. The filling is cooked, so all you are really doing is browing the outside to make the crunch and get the cheese melty. It’s easier if the pan you use has a lid that fits it, then you can cover the pan and hold in the heat to get that cheese really melted.
When you’re done, plate, cut in half if you wish, load up with toppings and munch. A big salad with southwestern ranch dressing would be amazing with this, and then you could really reduce any guilt you may feel for eating near junk food. 🙂
While I was cooking, I looked over at the couch and saw this: