Cheese Crunchwrap|Print

Servings: 8

Extra-virgin olive oil

2 tbsp

Medium onion

1/2, chopped

Garlic

2 cloves, minced

Tomato paste

2 tbsp

Ground beef

1 lb

Kosher salt

to taste

Ground black pepper

to taste

Chili powder

1 tbsp

Paprika

1 tsp

Tomato sauce

1 (15-oz) can

Kidney beans

1 (15-oz.) can, rinsed and drained

Tortillas

Fritos

2 cups

Cheddar

1 cup, shredded

Cheese Crunchwrap

Prep:

10 m

Cook:

35 m

Ready in:

45 m

Heat oil (1 tbsp) in a pot over medium. Add onion. Cook for 5 minutes (until soft). Add minced garlic. Cook for 1 minute (until fragrant). Add tomato paste. Stir. Add beef, stirring, for 6 minutes (until the meat is no longer pink). Drain.
Transfer the ground beef to the pot. Season with salt, ground black pepper, chili, and paprika. Add beans. Add tomato sauce. Bring the mixture to a boil. Then, allow to simmer for 15 minutes.
Place some chili on the center of tortillas. Top with chips and cheese. Fold the edges.
Heat 1 tbsp oil in a skillet over medium. Place Crunchwraps (seam side down) in the skillet. Cook for 3 minutes on each side, or until golden. Enjoy your Homemade Crunchwraps!