YOUR SOLIN GENERATED RECIPE
Crispy Beef and Bean Crunchwrap
Sautéed lean beef and black beans seasoned with smoky spices, folded into a toasted wrap with a crisp corn tortilla center and velvety Greek yogurt.
INGREDIENTS
5.5 oz ground beef (93% lean)
0.25 cup black beans
0 medium whole wheat tortilla
1 small corn tortilla
0.5 oz sharp cheddar cheese
2 tbsp nonfat Greek yogurt
0.25 cup romaine lettuce
0.25 cup tomato
0.25 tsp chili powder
0.25 tsp cumin
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
0 tsp avocado oil
PREPARATION
Place the small corn tortilla in a dry skillet over medium heat for 2-3 minutes per side until it becomes crisp and rigid, then set aside.
In the same skillet, heat the avocado oil and add the ground beef, breaking it up with a spatula until browned.
Stir in the black beans, chili powder, cumin, garlic powder, sea salt, and black pepper, cooking for 2 minutes until fragrant.
Lay the large whole wheat tortilla flat and place the beef and bean mixture in the center.
Top the beef with the shredded cheddar cheese, followed by the crispy corn tortilla.
Spread the Greek yogurt over the corn tortilla, then layer on the shredded lettuce and diced tomatoes.
Fold the edges of the large tortilla toward the center, creating pleats to cover the filling completely.
Place the wrap seam-side down in the skillet over medium heat for 2-3 minutes until golden brown and sealed.
Flip carefully and toast the other side for another 2 minutes until the exterior is crunchy.