Ingredients
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1
cup canned Old El Paso™ refried beans
2
cups shredded Mexican cheese blend (8 oz)
1/2
lb bacon, crisply cooked, crumbled
2
scallions, chopped
Butter, melted
1
cup sour cream
1
cup Old El Paso™ Thick ’n Chunky salsa
Preparation
Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.
