| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | 15 oz Van Camp's Pork and | |
| Beans | ||
| 1/2 | c | Instant rice |
| 4 | Bacon, chopped | |
| 2 | T | 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 Carriej999@aol.com on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 795
Calories From Fat: 183
Total Fat: 20.9g
Cholesterol: 59.5mg
Sodium: 1173.2mg
Potassium: 1390.7mg
Carbohydrates: 106.8g
Fiber: 31.1g
Sugar: 1.1g
Protein: 47.3g