Chicken and Black Bean Burrito Stack Recipe

Name: Chicken and Black Bean Burrito Stack
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 6 servings
Ingredients: 1 can (540 mL) | no salt added black beans, drained and rinsed; 1 can CAMPBELL'S® Condensed 50% Less Salt Tomato; 3/4 cup (185 mL) PACE® Chunky Mild Salsa; 1 1/2 tsp (8 mL) ground cumin; 1 1/2 tsp (8 mL) garlic powder; 4 large flour tortilla; 3 cups (750 mL) diced cooked boneless, skinless chicken breast; 1 cup (250 mL) shredded Monterey Jack or Cheddar cheese; 1 green onion, thinly sliced

Ingredients

1 can (540 mL) | no salt added black beans, drained and rinsed
1 can CAMPBELL'S® Condensed 50% Less Salt Tomato
3/4 cup (185 mL) PACE® Chunky Mild Salsa
1 1/2 tsp (8 mL) ground cumin
1 1/2 tsp (8 mL) garlic powder
4 large flour tortilla
3 cups (750 mL) diced cooked boneless, skinless chicken breast
1 cup (250 mL) shredded Monterey Jack or Cheddar cheese
1 green onion, thinly sliced

	PREP TIME 7m	COOK TIME 20m	TOTAL TIME 27m
YIELD 6 servings

Instructions

Heat oven to 375 °F (190°C).
Mash beans coarsely in bowl with potato masher. In separate bowl, stir together soup, salsa, cumin and garlic powder.
Arrange 1 flour tortilla in bottom of greased deep-dish 10-inch (23 cm) pie plate. Top with 1/3 each of the beans and chicken; top with 1/4 of the soup mixture and 3 tbsp (45 mL) of the cheese. Repeat layers twice. Top with remaining tortilla, soup mixture and cheese.
Bake for 20 to 25 minutes or until hot and bubbly. Top with green onions and cut into wedges.

Dinner