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Black Bean and Corn Barbecue Wraps




Source of Recipe


Pillsbury


List of Ingredients




3 cups refrigerated honey hickory barbecue sauce with shredded pork (from two 18-oz. containers)
1 (15-oz.) can Progresso® Black Beans, drained, rinsed
1 cup Green Giant® Niblets® Frozen Corn (from 1-lb. bag)
3 cups coleslaw blend (from 16-oz. bag)
3 medium green onions, sliced (3 tablespoons)
1/4 cup coleslaw dressing
1 (11.5-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos


Recipe



1. Heat oven to 400°F. Grease 1 1/2-quart casserole or glass baking dish with shortening or spray with cooking spray. In medium bowl, mix barbecue sauce with shredded pork, beans and corn. Spoon evenly into greased casserole.
2. Bake at 400°F. for 20 to 30 minutes or until bubbly. Meanwhile, in medium bowl, mix coleslaw blend, onions and coleslaw dressing. Cover; refrigerate until ready to serve.
3. To serve, heat tortillas as directed on package. Spoon 1/2 cup pork mixture down center of each warm tortilla. Top each with about 1/4 cup coleslaw mixture. Wrap tortillas around filling.