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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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If you like baked beans, you'll savor this robust wrap. Wendy Conger of Winfield, Illinois combines canned baked beans, ground beef and corn, then rolls it up in tortillas. I was wondering what to fix for dinner one night and came up with this, Wendy writes. My husband raved about it! It's fast and easy to make, too. Ingredients:
1 pound lean ground beef (90% lean) |
1 can (28 ounces) barbecue-flavored baked beans |
2 cups frozen corn, thawed |
4-1/2 teaspoons worcestershire sauce |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
12 whole wheat tortilla (8 inches), warmed |
3 cups shredded lettuce |
1-1/2 cups chopped fresh tomatoes |
3/4 cup reduced-fat sour cream |
Directions:
1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer.
2. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up. Yield: 12 servings.
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