On the light kitchen counter sits a round baking pan lined with parchment paper, containing baked tortilla pockets topped with melted cheese. Next to it, on a dark plate, sit three triangular pieces stuffed with vegetables and garnished with chives. To the left is a green bowl with jalapeño slices, and in the background is a package of whole-grain Casa del Sur wraps.

Crispy wrap pockets with cheese and beef

4 servings

25 minutes

slightly spicy

Ingredients:

4 art Casa del Sur Wheat Wraps
3 tsp Casa del Sur chili con carne spices
100 gr Casa del Sur Black Beans
10 Casa del Sur Green Jalapeno Peppers, Sliced
250 g ground beef
25 ml of oil
1 onion, finely chopped
1 red pepper, finely chopped
120 g canned chopped tomatoes
200 g mozzarella cheese or cheddar cheese
salt to taste
black pepper to taste

Crispy wrap pockets filled with juicy beef, black beans, gooey cheese, and spicy jalapeños are an easy way to enjoy a flavorful Tex-Mex snack. Golden and crispy after baking, they pair perfectly with salsa, guacamole, or a creamy garlic dip.

A method of preparing:

Heat a frying pan over medium heat, add the oil, and sauté the onion and red bell pepper for about 3–4 minutes. Add the beef and cook until browned.
Add the black beans and diced tomatoes, season with chili con carne, salt, and pepper. Cook for a few minutes, until the mixture thickens and becomes aromatic. Transfer to a sieve to drain excess liquid and allow to cool. Add some of the cheese and mix.
Lightly moisten the wraps with water to make them pliable, then cut each in half. Spread the filling over the wraps, add the jalapeños, and sprinkle with cheese. Fold into triangles.
Place on a baking tray lined with baking paper, sprinkle with the remaining cheese and bake at 180°C for 20–25 minutes, until golden and crispy.
Set aside for 5 minutes and serve with your favorite dip.

Tip: They taste great served with a thick garlic dip, salsa sauce or guacamole, the contrast of the creamy sauce and crispy pockets gives the best effect.