- 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
- 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.
04/01/2018
recipepes.com
Chicken & Black Bean Burritos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
