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Black Bean and Corn Barbecue Wraps

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Pillsbury Kitchens
Updated Dec 15, 2008
Bake-Off® Contest 41, 2004
Mary Doe
Ada, Oklahoma
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South goes Southwest with the combination of black beans, corn and barbecue in these tasty sandwich wraps.

Black Bean and Corn Barbecue Wraps

  • Prep Time 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 8
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

400 Calories
11g Total Fat
18g Protein
61g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 wrap
Calories
400
Calories from Fat
100
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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