Belizean Garnaches

Ingredients

• 2 Tbsp heinz apple cider vinegar 
• 19 oz kidney beans red rinsed canned
• 2  carrots shredded
• 10 4-inch corn tortillas ()
• 4 oz philadelphia cream cheese cubed ()
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 3 Tbsp parmesan cheese grated kraft
• 2 cups planters peanut oil 
• 2.5 cups cabbage shredded red

Equipment

• frying pan
• paper towels

Directions

1. Heat oil to 350F in large skillet.
2. Add tortillas, in batches; cook 1 to 2 min. or until crisp.
3. Drain on paper towels.
4. Mix 1/4 cup dressing, cabbage, carrots and vinegar.
5. Combine beans and remaining dressing in medium skillet, mashing beans slightly. Cook on medium heat 10 min., stirring frequently.
6. Add cream cheese; cook and stir until melted.
7. Spread bean mixture onto tortillas; top with cabbage mixture and Parmesan.