Chipotle Beef and Black Bean Crunchwrap

Name: Chipotle Beef and Black Bean Crunchwrap
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 250 g beef mince; 400 g can black beans, drained; 5 tortilla wraps; 150 g tortilla chips; 100 g Red Leicester cheese, grated; 1 onion, finely chopped; 1 yellow pepper, finely chopped; 2 tbsp Vegetable oil; 2 clove garlic, grated; 2 tbsp fajita seasoning; 1 tsp heaped chipotle paste; 1 serving salsa, soured cream and guacamole to serve

A homemade take on the fast-food favorite, packed with smoky chipotle beef, hearty black beans, and a satisfying crunch. Perfectly toasted and cheesy, it's the ultimate easy dinner or weekend treat.

Servings6 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

beef mince
250 g
can black beans, drained
400 g
tortilla wraps
5
tortilla chips
150 g
Red Leicester cheese, grated
100 g
onion, finely chopped
1
yellow pepper, finely chopped
1
Vegetable oil
2 tbsp
garlic, grated
2 clove
fajita seasoning
2 tbsp
heaped chipotle paste
1 tsp
salsa, soured cream and guacamole to serve
1 serving

Step-by-Step Instructions

Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the finely chopped onion and yellow pepper, sautéing for 5-8 minutes until they begin to soften.

Crumble the beef mince into the pan and cook for another 6-8 minutes. Stir frequently, breaking up the meat with a wooden spoon until the beef is browned and starting to turn crisp.

Stir in the grated garlic, fajita seasoning, and chipotle paste. Mix well to coat the meat, then add the drained black beans. Season generously with salt and pepper, then remove from heat and let cool for about 5-10 minutes.

Prepare the tortillas: Cut one tortilla wrap into quarters. Lay the remaining four tortillas flat on your work surface. Place a few tablespoons of the beef and bean mixture in the center of each large tortilla.

Sprinkle the grated Red Leicester cheese over the meat, then top each with 4 tortilla chips. Place one of the quartered tortilla pieces in the center to cover the filling. Carefully and tightly fold the edges of the large tortilla over the center piece to create a hexagonal shape.