Ingredients

• 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

Instructions

1. 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.
2. 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.