Serves 4
Ingredients:
- 8 fajita sized tortillas
- 1 small can refried kidney beans
- 1 jalapeno pepper, diced, and few slices for garnish
- 2 pouches of Simply West Coast Kickin’ Seafood Chili Soup
- 1 red bell pepper, medium dice
- 1 yellow bell pepper, medium dice
- ¼ cup chopped cilantro
- 4 green onions, chopped
- 2 cups cooked white rice
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar
Directions:
In a medium sauce pan combine the soup, peppers, and cilantro and warm through. Spread a little of the soup on the bottom of a small casserole dish. Mix the refried kidney beans with diced jalapenos. Fill the tortillas with refried kidney bean mixture and some rice, roll and lay side by side in the dish. Spoon over the soup mixture, cover with shredded cheese and bake at 375 ºF (190 ºC) for 30–40 minutes. Serve garnished with chopped green onions and jalapeno slices.
