Chicken & Black Bean Burritos

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 large onion, cut in half and sliced
• 1 small red bell pepper, cut into 2-inch-long strips
• 1 medium jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1/8 teaspoon salt and ground black pepper
• 1 (10.75 ounce) can campbell's® condensed black bean, cumin & cilantro soup
• 2 cups cooked diced chicken
• 1 cup cooked white rice
• 4 (10 inch) flour tortillas, warmed
• 1/2 cup chopped fresh cilantro leaves
• 4 wedges lime

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• heat the oil in a 10-inch skillet over medium heat. add the onion, red pepper and jalapeno pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. add the garlic and cook and stir for 30 seconds. season with the salt and black pepper.
• stir in the soup, chicken and rice and cook until the mixture is hot. remove the skillet from the heat.
• spoon 1 cup chicken mixture down the center of each tortilla. sprinkle each with 2 tablespoons cilantro and the juice from 1 lime wedge. fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.