Tex-Mex Beef Tortilla Wraps

Ground Beef Filling:

• 1 pound Ground Beef (80% lean or leaner)
• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1/4 cup water or beef broth

Wraps:

• 4 large flour tortillas (10-inch diameter), warmed
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar or Mexican blend cheese
• 1 avocado, pitted and sliced
  
• 1/2 cup pico de gallo or chopped tomatoes
• 1/4 cup chopped fresh cilantro
  
• 1/4 cup sour cream or Greek yogurt
• Fresh lime wedges

1. Heat oil in large skillet over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until softened. Add garlic; cook for another 30 seconds or until fragrant.
2. Add Ground Beef; cook 4 to 5 minutes, breaking beef into small crumbles and stirring occasionally until beef is cooked thoroughly to an internal temperature of 165°F. Pour off drippings, as necessary.
3. Season with chili powder, cumin, paprika, oregano, cayenne, salt and pepper. Stir in water; reduce heat to low and simmer 5 to 6 minutes or until liquid reduces and mixture thickens.
4. Divide mixture evenly and spoon down centers of tortillas. Top with beans, cheese, avocado, pico de gallo, cilantro and sour cream.
5. Fold right and left sides over filling. Fold bottom edge up over filling and roll up.
6. For extra texture, place wraps seam-side down in a dry skillet over medium heat 1 to 2 minutes per side until golden brown and crispy.
7. Cut wraps in half; serve with lime wedges and additional sour cream or pico de gallo, as desired.

Nutrition information per serving, 4 servings: 743 Calories; 39.5 g Total Fat (13.2 g Saturated Fat; 0.6 g Trans Fat; 3.9 g Polyunsaturated Fat; 16.9 g Monounsaturated Fat); 95.0 mg Cholesterol; 1045.0 mg Sodium; 58.0 g Total Carbohydrate; 11.0 g Dietary Fiber; 6.8 g Total Sugars; 0.0 g Added Sugars; 40.0 g Protein; 368.7 mg Calcium; 7.0 mg Iron; 937.0 mg Potassium; 0.1 mcg Vitamin D; 0.6 mg Riboflavin; 14.4 mg Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 570.0 mg Phosphorus; 7.2 mg Zinc; 39.7 mcg Selenium; 102.2 mg Choline

A serving of this recipe provides an excellent source of protein, iron, zinc, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus, selenium and choline and a good source of potassium.