These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior. They’re also a great way to use up leftover chili that you might have.
Total Time
35min
5.0
4 Ratings
Author: Compelled to Cook
Servings:
10
Ingredients
•
4
tsp
Canola Oil
•
1/2
cup
Chopped
White Onions
•
1/2
cup
Chopped
Green Bell Peppers
•
2
cloves
Garlic
, minced
•
10
tsp
Chili Powder
•
1
tsp
Ground Cumin
•
as needed
Chipotle Chili Powder
•
13
oz
Lean Ground Beef
•
1
can
(398 mL)
Beans in Tomato Sauce
•
3/4
cup
Canned Black Beans
•
4
Tbsp
Tomato Paste
•
1
tsp
Kosher Salt
•
20
6-Inch Flour Tortillas
•
1 1/4
cups
Grated
Cheddar Cheese
•
as needed
Canola Oil
Cooking Instructions
1.
In a medium pot, heat Canola Oil (4 tsp) over medium heat. Add White Onions (1/2 cup) and Green Bell Peppers (1/2 cup) and sauté for 2 minutes.
2.
Stir in Garlic (2 cloves), Chili Powder (10 tsp), Ground Cumin (1 tsp) and Chipotle Chili Powder (as needed), and continue to cook for 1 minute.
3.
Add Lean Ground Beef (13 oz) and cook until beef is browned, stirring occasionally and breaking apart the chunks.
4.
Stir in Beans in Tomato Sauce (1 can), Canned Black Beans (3/4 cup), Tomato Paste (4 Tbsp), and Kosher Salt (1 tsp) and allow to simmer uncovered for 10-15 minutes to meld flavors. Chili should be relatively thick, but add a tablespoon or two of water if needed.
5.
Place one of the 6-Inch Flour Tortillas (20) on a flat surface and spread with approximately 3 Tbsp of chili, leaving a 1-inch border around. Top with 1 tablespoon of the Cheddar Cheese (1 1/4 cups).
6.
Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2 inch and continue to roll forward, enclosing all the chili in a tubular shape.
7.
Using a 2-inch skillet or shallow pot, add enough Canola Oil (as needed) to fill the pot with 1 inch of oil. Heat over medium until hot.
8.
Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes.
9.
Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa, and sour cream if desired.
Author's Notes
Makes 20 rolls.
Once assembled they freeze well and will keep in a sealed container for up to a month.
Nutrition Per Serving
CALORIES
470
FAT
14.7 g
PROTEIN
23.5 g
CARBS
65.1 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
