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Black Bean and Corn Barbecue Wraps

9 Ratings
2 Comments
  • Prep 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 8

South goes Southwest with the combination of black beans, corn and barbecue in these tasty sandwich wraps. MORE+ LESS-

Bake-Off® Contest 41, 2004
Ada, Oklahoma

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 frozen corn
3
cups coleslaw blend (from 16-oz. bag)
3
medium green onions, sliced (3 tablespoons)
1/4
cup coleslaw dressing
1
(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 wrap
Calories
400
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
1090mg
45%
Total Carbohydrate
61g
20%
Dietary Fiber
6g
24%
Sugars
18g
Protein
18g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 1 Other Carbohydrate; 1 Lean Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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