Tex Mex Burrito Wrap
Posted by Nolan Shaw
Salt And Pepper, Corn Kernels, Chili Powder, Cumin, Shredded Cheddar Cheese, Salsa, Black Beans, Sour Cream, Garlic Powder, Rice, Tomatoes, Flour Tortilla
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Tex Mex Burrito Wrap Recipe
This Tex Mex Burrito Wrap is a quick and easy meal that is suitable for both lunch and dinner. Spices, black beans, corn, and tomatoes add flavor, and it's topped with a creamy sour cream and tangy salsa.
Ingredients
- Season with salt and pepper to taste
- 1/4 cup corn kernels
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup shredded cheddar cheese
- 2 tablespoons salsa
- 1/2 cup black beans, drained and rinsed
- 2 tablespoons sour cream
- 1/4 teaspoon garlic powder
- 1/2 cup cooked rice
- 1/4 cup diced tomatoes
- 1 flour tortilla (large)
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Instructions
- Combine the chili powder, cumin, garlic powder, salt, and pepper in a small bowl.
- Warm the tortilla in the microwave for about 10-15 seconds to soften it.
- Spread the cooked rice in the center of the tortilla, leaving about 1 inch around the edges unfilled.
- On top of the rice, layer the black beans, corn, diced tomatoes, and shredded cheese.
- Spread the spice mixture on top of the filling.
- Fold in the tortilla's sides and roll it up tightly.
- Melt butter in a large skillet over medium-high heat.
- Cook for 2-3 minutes, or until golden brown, with the burrito seam-side down in the skillet.
- Cook for another 2-3 minutes, or until the burrito is golden brown and the cheese is melted.
- Top the burrito with salsa and sour cream.
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