Mash beans in medium bowl. Add cream cheese; mix well. Stir in peppers and A.1.; spread onto tortillas. Top with meat; roll up tightly.
Grill 12 to 15 min. or until crisp and lightly browned, turning occasionally.
Serve topped with remaining ingredients.
Heat 1 Tbsp. oil in large skillet on medium heat. Cook tacos, in batches if necessary, 5 to 7 min. or until crisp and heated through, turning occasionally.
Prepare using shredded cooked chicken.
For Perfectly Grilled Pork Tenderloins
Mix 1/4 cup KRAFT Real Mayo, 1/4 cup GREY POUPON Dijon Mustard, 1 minced garlic clove and 1 tsp. ground cumin until blended. Pour over 2 pork tenderloins (1-1/2 lb. each) in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade. Heat grill to medium heat. Grill meat 20 min. or until done (160ºF), turning occasionally. Remove meat from grill. Serve 1 pork tenderloin. Wrap remaining tenderloin in foil. Refrigerate to make the Grilled Pork Tacos the next day.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.