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.