- 1 (11 ounce) package Old El Paso® flour tortillas for burritos, 8 inch
- 1 cup Old El Paso® refried beans
- 2 cups shredded Mexican cheese blend
- 1/2 pound bacon, crisply cooked, crumbled
- 2 scallions, chopped
- Butter, melted
- 1 cup sour cream
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 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.
04/27/2018
recipepes.com
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