Yield: 1 Servings
| Measure | 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 |
| \N \N | Green onions |
| 6 \N | Fajita-size flour tortillas |
| ¾ cup | Shredded Mexican-blend or Cheddar cheese |
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