08 Sep Southwestern Wraps
Don’t let these boring looking southwestern wraps fool you! The taste is incredible + since I used a leafy green mix (with purple lettuce), everything cooked down so well that my kids didn’t even know there was greens up in there! WIN!
In the recipe notes in the bottom, I told you about that we’re using the Siete almond flour tortillas, so we avoid inflammatory wheat. We also used Green Valley Organics, which is lactose free sour cream. It makes it a little bit easier to digest + is our go-to when we are realllllllly wanting sour cream.
I also started using a copper pan in my cooking (thanks to my mother-in-law!) and it’s such a game changer! Nothing sticks. Everything slides right now and cleaning it is such a joy!
I made extra in this recipe, so I can also use it to top of salads for a quick southwestern salad and to have as quick meals. You can also make these in bulk and freeze for future kid lunches. My kids love these in their lunchbox.
- 1 Tbsp Avocado Oil
- 1 Lb Grass-Fed Beef
- 15 Oz Black Beans Soaked overnight + then drained
- 1/2 Cup Organic Corn Frozen
- 5 Shoots Green Onions Chopped
- 3 Handfuls Leafy Green
- 1/4 Cup Cilantro
- 1 Tsp Chili Powder
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Salt + Pepper To Taste
- Siete Tortillas*
- Sour Cream* Organic
- Heat up some avocado oil in a skillet over medium heat.
- Put the beef into the skillet + brown it. When the majority of the beef is done, throw in the beans, corn, green onions, cilantro and leafy greens into the skillet.
- Mix and cook everything together. Once the leafy greens are wilted and the beef should be done, mix in all the spices, salt, and pepper. Cook on medium heat for another 3-5 minutes.
- Heat up each Siete tortilla on another skillet or just over the gas (if you have a gas stove).
- Fill each tortilla with the beef filling and dip in sour cream! Enjoy!