Extra-virgin olive oil
2 cloves, minced
Ground black pepper
1 (15-oz) can
1 (15-oz.) can, rinsed and drained
1 cup, shredded
- 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!