Black Bean Burritos

• 3 cloves minced garlic
• 1 small onion chopped
• 1 t minced jalepeno peppers
  
• 1 T olive oil
  
• 1 (10.75 ounce) can Cream of Chicken Soup
  
• 1 cup Thick & Chunky Salsa
  
• 1/2 cup water
• 1 cup white rice
• 1 can corn
• 1 can black beans
• 2 cups shredded chicken, seasoned with 1 t cumin and 1/2 t chili powder
  
• 4 flour tortillas (10-inch)

Heat oil in a 10-inch skillet over medium heat. Place onion, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Add soup and salsa and heat to a boil. Pour beans into skillet, cook 3 minutes stirring. Add corn, rice and chicken and heat through.
Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling. Cover with cheese and bake (or microwave) until cheese is melted.