Bean and Bacon Soup
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
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
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
Makes 6 wraps