Cooking Directions

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
• Add the remaining oil to the skillet. Add the peppers and onion and cook until they're tender-crisp, stirring occasionally.
• Stir the soup, water and beans, if desired in the skillet and heat to a boil. Stir in the rice. Cover and remove the skillet from the heat. Let stand for 5 minutes.
• Spoon about 3/4 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

Ingredients

• 2 tablespoons vegetable oil
• 1.25 pounds skinless, boneless chicken breast halves, cut into strips
• 1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
• 1 small onion, sliced (about 1/4 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 1 cup water
• 1 cup rinsed, drained black beans
• 1 cup uncooked instant white rice
• 8 flour tortilla(8-inch), warmed