Serve with 1 cup sliced veggies, your choice.
2 tsp oil, divided
1⁄2 lb (225 g) lean ground beef
1 can (14 oz/398 ml) unsalted black beans
2 tbsp water
2⁄3 cup grated cheese, your choice
8 small flour tortillas
Toppings (optional): Guacamole, diced tomatoes, sour cream, cilantro, sliced red onions
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Heat 1 tsp oil in Wok over medium-high heat. Crumble in beef; cook 3–4 min, until browned and cooked through.
- Meanwhile, drain and rinse beans; add beans, water, and dip mix to wok. Using Ground Meat Separator, break up chunks of meat and coarsely mash beans. Cook until beans heat through, about 1–2 min.
- To assemble, add divide beef and bean mixture and cheese between tortillas. Tightly roll, leaving ends open. Place on pan. Brush tops with remaining oil, using more as needed. Bake until the outside is golden-brown and crisp, about 6–8 min. Serve with toppings, if desired.