Kale-and-Cannellini Wrapinis

Ingredients

• 3 slices bacon 
• 19 ounce cannellini beans beans white canned
• 1 cup carrots diced
• 1 teaspoon pepper red crushed
• 1 teaspoon rubbed sage dried
• 4 8-inch flour tortillas fat-free
• 1  garlic clove minced
• 1.3 pounds kale chopped
• 1 ounce romano cheese fresh finely grated
• 0.3 teaspoon salt 
• 12 cups water 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside. Bring the water to a boil in a large stockpot; add kale. Cook 6 minutes or until tender; drain and set aside.
3. Drain the beans in a colander over a bowl, reserving 1/3 cup liquid.
4. Heat the drippings in pan over medium-high heat.
5. Add red pepper and garlic, and saut 3 minutes.
6. Add the crumbled bacon, reserved bean liquid, carrots, sage, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes or until liquid almost evaporates. Stir in kale; cook 2 minutes.
7. Warm the tortillas according to the package directions. Spoon 1 cup kale mixture onto each tortilla; top each serving with 1 tablespoon cheese, and roll up.