Slow Cooked Chicken and Bean Burritos

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce pinto beans rinsed drained canned
• 10.8 ounce campbell's® condensed cheddar cheese soup canned
• 2 tablespoons chili powder 
• 96 10-inch flour tortillas warmed
• 1 teaspoon garlic powder 
• 12 servings lettuce chopped
• 16  chicken thighs boneless skinless cut into 1-inch pieces
• 12 servings tomatoes chopped

Equipment

• bowl
• slow cooker

Directions

1. Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
2. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
3. Mash the beans with a fork in a medium bowl and stir into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the lettuce and tomato. Fold the tortillas around the filling.