Roast Fajita Burritos

Source: Iowa Farrmer Today

Leftover roast beef, sliced thin or bite-size
1 medium onion, coarsely chopped
1/2 red pepper, coarsely chopped
1 cup shredded Colby jack cheese
6 soft tortillas
1 can condensed creamy chicken verde soup

Fill soft tortilla shells with meat, onion, peppers and 1/8 cup shredded cheese per tortilla.

Roll tortillas and line up in a sprayed dish. Pour chicken soup over the top and sprinkle remaining cheese on top. Bake at 350 degrees F until hot throughout.

Serve with tortilla chips, salsa, lettuce, tomato, onion, cilantro and sour cream.