Name: Beef and bean crunchwrap
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz 93% lean ground beef, patted dry; 2 tbsp canned black beans, drained and rinsed; 2 tsp taco seasoning; 2 tbsp water; 1 tsp lime juice; 2 10-inch low-carb flour tortillas; 12 g small tostada shell; 2 tbsp nonfat Greek yogurt; 0.5 oz romaine lettuce, shredded; 1/4 medium tomato, diced; 2 tbsp reduced-fat cheddar cheese, shredded; 4 olive oil cooking sprays

Nutrition

Per serving

493 calories

Protein: 43g; 29% of calories
Carbs: 57g; 39% of calories
Fat: 21g; 32% of calories

Instructions

Prep 15 min · Cook 5 min

Place a skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spoon, until browned and cooked through. Stir in the black beans, taco seasoning, water, and lime juice. Simmer for 2 minutes until the liquid has evaporated. Remove from the heat. Done when opaque in the center, 160°F.
Lay the large tortilla on a flat surface. Spread the beef and bean mixture in the center. Sprinkle the cheese over the beef. Place the tostada shell on top, breaking it slightly if needed to fit. Spread the Greek yogurt over the tostada, then top with the shredded lettuce and diced tomatoes.
Fold the edges of the large tortilla up and over the center in 5 to 6 overlapping pleats, pressing down as you go. Wipe out the skillet and coat with cooking spray over medium heat. Place the wrap seam-side down. Cook for 3 minutes, flip, and cook for 2 minutes more until golden brown and sealed.

Nutrition

Ingredients

Instructions

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