Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
¼ cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
¼ teaspoon ground cumin
6 flour tortillas (8 inches)
¾ cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro
Instructions
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Cook ground beef and onion in a large skillet over medium heat until beef is browned and onion tender. Drain excess fat.
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Stir in salsa, black beans, Italian dressing, taco seasoning, and cumin; simmer 5 minutes until heated through.
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Warm tortillas until pliable.
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Spoon beef mixture evenly onto tortillas.
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Top with cheese, lettuce, tomato, sour cream, and cilantro.
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Roll tortillas tightly into wraps.
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Serve immediately or wrap in foil for later.
Notes
Add sliced avocado or guacamole for creaminess.
Use corn tortillas for gluten-free option.
Substitute ground turkey or chicken for beef.
Add cooked rice or quinoa for extra bulk.
Include jalapeños or hot sauce for extra heat.
Store leftover beef mixture refrigerated up to 2 days; reheat before assembling wraps. Avoid reheating assembled wraps to keep tortillas from sogging.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Tex-Mex
- Method: Sautéing, Assembly
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
