Bean and bacon \"snack\" wraps
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | (15 oz) Van Camp's Pork and Beans |
½ | cup | Instant rice |
4 | slices | Bacon; chopped |
2 | tablespoons | Each: diced red and green bell peppers; red onion, and chopped |
Green onions | ||
6 | Fajita-size flour tortillas | |
¾ | cup | Shredded Mexican-blend or Cheddar cheese |
Directions
Drain beans, reserving ½ 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 1-½ Tbsp. rice in the center of each tortilla. Top each with 2 Tbsp. cheese and about ⅓ cup bean mixture. Roll to enclose and serve.
Makes 6 wraps
Posted to brand-name-recipes by Carriej999@... on Feb 4, 1998
Related recipes
- Apple strudel wrap
- Bacon wrapped chestnuts
- Bacon-wrapped beans
- Bacon-wrapped dried fruit
- Chicken caesar wrap
- Chicken phyllo wraps
- Chicken salad wraps
- Jalapeno wraps
- Sausage snack wraps
- Sesame shrimp wrap
- Shrimp bacon wrap
- Southwestern wraps
- Spicy beef wraps
- Spinach wrap ups
- Taco wraps
- Thai chicken wraps
- Tortilla wrap
- Tortilla-wrapped sandwiches
- Turkey and bean wraps
- Wrapped cobblers