INGREDIENTS

24 each  6" Heat Pressed Flour Tortillas (10400)  
3 lbs. Un-Sliced Smoked Slab Bacon  
Asian Marinade , see related recipe   
Black Bean Spread , see related recipe   
 Scallion , thinly sliced for garnish 
carrots , cut into matchsticks for garnish   
English Cucumbers , seeded and cut into matchsticks for garnish   
48 oz. Steamed Brown Rice , held warm 

DIRECTIONS

1.) Pre-heat convection oven to 350°F on low fan. Place marinated bacon in a 2” half hotel pan on wire rack and cover with foil. Roast for 1 hour covered and 1 more hour uncovered or until fork tender. Remove and place in fridge overnight; reserve liquid.

2.) Cut chilled bacon into bite-size pieces; re-heat pieces on flat-top griddle until crisp. Heat braising liquid and add to crisp pieces in a hotel pan and keep warm for service on a hot line.

3.) For one plate; warm 2 flour tortillas and smear 1 ounce of black bean spread over each tortilla and fold once to form a half-circle to enclose beans. Add 1 ounce chopped bacon to one side of the half-circle and top with scallions, carrots and cucumbers. Fold one more time to enclose fillings and repeat for second tortilla. Serve two folded tacos alongside 4 ounces of brown rice.

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