Chicken and Black Bean Burrito Stack
- 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.
- Serve with a tossed green salad and hot cooked corn.
- Top with your favourite taco toppings, such as sour cream, chopped tomatoes, diced avocado and fresh cilantro.
- Any no-salt added beans will work in this recipe!
Recipe Made With
CAMPBELL'S® Condensed 50% Less Salt Tomato
PACE® Chunky Mild Salsa
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