Black Bean and Corn Barbecue Wraps

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

By Pillsbury Kitchens

December 15, 2008

Bake-Off® Contest 41, 2004

Ada, Oklahoma

cups refrigerated honey hickory barbecue sauce with shredded pork (from two 18-oz. containers)

(15-oz.) can Progresso™ Black Beans, drained, rinsed

cup frozen corn

cups coleslaw blend (from 16-oz. bag)

medium green onions, sliced (3 tablespoons)

1/4

cup coleslaw dressing

(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos

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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.