Name: Spicy 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; 1 1/2 tbsp nonfat Greek yogurt; 0.5 oz romaine lettuce, shredded; 1/4 medium tomato, diced; 1 1/2 tbsp reduced-fat cheddar cheese, shredded; 4 olive oil cooking sprays; 1 jalapeno pepper, finely diced; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 5 min

Place a skillet over medium-high heat. Add the ground beef and jalapeno and cook for 5 to 7 minutes, breaking it up with a spoon, until the beef is browned and the peppers are softened. Stir in the black beans, taco seasoning, red pepper flakes, water, and lime juice. Simmer for 2 minutes until the liquid has evaporated. Remove from the heat. Done when browned and opaque, 160°F.
Lay one 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. Spread the Greek yogurt over the tostada, then top with the shredded lettuce and diced tomatoes. Trim the second tortilla to about 6 inches and lay it directly over the vegetables to act as a lid.
Fold the edges of the base tortilla up and over the smaller lid in 5 to 6 overlapping pleats, pressing down to hold. 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. Done when golden brown and sealed.

Nutrition

Ingredients

Instructions

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