These crispy beef and bean wraps are one of our go-to weeknight dinners! The crispy tortilla (no frying!) and flavorful filling are delicious.

Bring on the easy, easy, easy dinners. Bonus points if they are exceptionally cheesy and exceptionally delicious. These wraps check all the boxes!

Beef and bean wrap in half on gray plate with salsa and sour cream.

Crispy Wrap Filling

I’m obsessed with crispy wraps, as you know. These beef and bean wraps might be my all-time favorite in the Land of Crispy Wraps that Mel Loves.

The filling is simple:

  • cooked ground beef + onions
  • refried beans
  • green chiles
  • every day seasonings: chili powder, cumin, paprika, garlic powder, salt
Refried beans, green chiles, chili powder, cumin, paprika and salt in glass bowl.

How to Assemble the Wraps

Assembling the crispy beef and bean wraps is very easy.

  1. Sprinkle a healthy amount of cheese over tortillas.
  2. Spread filling down the center.
  3. Fold one side of the tortilla over the filling followed by the other.
  4. Press lightly to flatten.
  5. Spray the seam side of the wrap with cooking spray or brush with olive oil (helps for maximum crispiness).

The important thing to remember here is that we are making a wrap and not a burrito. Spread the filling in a wide strip down the tortilla and press it flat once the sides are folded in.

Assembling beef and bean wraps with tortilla, cheese, and filling.

Crispy Tortillas without Frying

To cook the wraps, heat a skillet or griddle over medium heat.

Place the wraps seam-side down and cook until golden. Press lightly on the wraps with a spatula while they cook to flatten just a bit.

Flip and cook on the other side until everything is crispy, cheesy, golden and bubbly.

Pressing beef and bean tortilla wrap on griddle with spatula.

I love a good beef and bean burrito. But there’s something about pressing the concoction flat and crisping up the tortilla that makes me remarkably happy.

Because these wraps come together so incredibly fast, we eat them a lot for quick and speedy weeknight dinners, especially on nights when I’ve failed to even think about what to make (why does that happen so often??).

If you plan ahead (read: please be smarter than me), make extra wraps. They keep well in the refrigerator for a couple of days and also freeze beautifully to reheat in the microwave or air fryer.

I hope these wraps save dinner night for you like they do for us! Enjoy!

Fork piercing bite of two beef and bean wraps.

What to Serve With This:

One Year AgoButtermilk Caramel Syrup 
Two Years Ago: Lemon Chicken Orzo Soup
Three Years AgoSlow Cooker Smothered Beef Tips
Four Years AgoHomemade Oatmeal Cream Pies 
Five Years AgoQuick and Easy Sheet Pan Panini 
Six Years AgoInstant Pot Cheesy Potato Soup 
Seven Years AgoHawaiian Brownies {Chocolate + Macadamia Nuts} 
Eight Years AgoCheesy Bacon and Garlic Butter Smashed Red Potatoes 
Nine Years AgoCreamy Glazed Fruit Salad 
Ten Years Ago: Whole Grain Banana Chocolate Chip Muffins

Two half beef and bean wraps on gray plate with salsa and sour cream.

Crispy Beef and Bean Wraps

5 stars (7 ratings)

Ingredients

Filling:

  • 1 pound lean ground beef
  • ½ cup diced onion
  • 16-ounce can refried beans
  • 4-ounce can green chiles, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt

Wraps:

  • 2 to 3 cups Mexican-style shredded cheese
  • 8 to 10 8- or 10-inch tortillas
  • Cooking spray or olive oil, for brushing

Instructions 

  • In a skillet set over medium heat, cook the ground beef and onion until the meat is no longer pink, 3 to 4 minutes. Drain excess grease.
  • In a medium bowl, stir together the refried beans, green chiles, garlic powder, chili powder, cumin, paprika and salt. Add the ground beef and onions and stir to combine evenly.
  • For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.
  • Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.
  • Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.
  • Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.
  • While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It's normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with the spatula.
  • Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.
  • Serve warm with sour cream, salsa, or other toppings of your choice!
Serving: 1 wrap, Calories: 324kcal, Carbohydrates: 25g, Protein: 23g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 62mg, Sodium: 870mg, Fiber: 3g, Sugar: 3g
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Recipe Source: from Mel’s Kitchen Cafe