| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | cn | (15 oz) Van Camp's Pork and Beans |
| 1/2 | c | Instant rice |
| 4 | sl | Bacon; chopped |
| 2 | tb | Each: diced red and green bell peppers; red onion, and chopped |
| Green onions | ||
| 6 | Fajita-size flour tortillas | |
| 3/4 | c | Shredded Mexican-blend or Cheddar cheese |
INSTRUCTIONS
Drain beans, reserving 1/2 cup broth Prepare rice according to package directions using reserved broth In skillet, cook bacon until crisp. Drain drippings, reserving 1 Tbsp. Add peppers and onions; saute 2 mins. Add beans; simmer until heated through. Keep warm Place 1-1/2 Tbsp. rice in the center of each tortilla. Top each with 2 Tbsp. cheese and about 1/3 cup bean mixture. Roll to enclose and serve. Makes 6 wraps Posted to brand-name-recipes by [email protected] on Feb 4, 1998
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