From craving to table
Instructions
- 1
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, sauté for 3-4 minutes until softened.
- 2
Add kidney beans, smoked paprika, cumin, salt, and black pepper. Stir and cook for 2-3 minutes, lightly mashing some beans with a spatula. Remove from heat.
- 3
Warm the flour tortillas in a dry skillet or microwave until pliable.
- 4
On each tortilla, spread a spoonful of crème fraîche or sour cream in the center. Layer with a quarter of the bean mixture, a handful of cooked fries, a quarter of the chicken, a mix of mozzarella and cheddar, and a drizzle of cheese sauce.
- 5
Fold the sides of the tortilla over the filling, then fold up the bottom and roll tightly to form a rectangular wrap.
- 6
Heat a large skillet or grill pan over medium heat. Place each taco seam-side down and toast for 2-3 minutes per side, pressing gently, until golden brown and the cheese is melted.
- 7
Slice in half and serve hot with extra cheese sauce or your favorite dipping sauce.