Mexican · Dinner
Beef Stew Wrap
Shredded braised beef chuck simmered with tomato, cumin, and chipotle folded into a warm flour tortilla with black beans, melted queso oaxaca, and pickled jalapeno. The bean and cheese additions push protein well past a standard beef wrap while keeping the smoky, stewed Mexican flavor profile intact.
$5
15 minsPrep
105 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
712Calories
53.4gProtein
32.8gFat
52.1gCarbs
8.3gSugar
9.6gFiber
1487mgSodium
146mgChol
12.9gSat Fat
1180mgPotassium
320mgCalcium
6.4mgIron
3.8mcgVitamin B12
11mgVitamin C
Goes well with
Mexican Lager (e.g. Corona, Modelo)
local
Agua Fresca de Jamaica
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes, pat dry, season with salt, and set aside.
2
Sear
Heat olive oil in a heavy pot over medium-high heat; sear beef for 4 minutes, turning occasionally, until browned on all sides.
3
Braise
Add onion and garlic, sweat 2 minutes, then stir in tomatoes, chipotle, cumin, paprika, and stock; simmer covered 90 minutes until beef shreds easily.
4
Finish
Stir in black beans and simmer uncovered 5 minutes over low heat until warmed through and sauce clings to meat.
5
Plate
Warm tortilla 20 seconds per side, layer with beef filling, cheese, jalapeno, and cilantro, then fold sides and roll tightly into a wrap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 2/3 cup160g canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 cup120ml beef stock
- 2/3 cup120g black beans
- 22 large (110g) flour tortilla
- 1/2 cup56g queso oaxaca
- 4 tbsp30g pickled jalapeno
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
