Southwestern Egg Rolls

My dear friend Ginger introduced this recipe to me several years back. It is a really tasty recipe that I make by request from my son. I personally call them southwest burritos.  I know they are all over the blog world but, I still have to share. I may reach those few people that haven't seen them.

It’s actually low in fat, packed with a punch of flavor. Red bell pepper, spinach, corn, black beans, jalapeno, cilantro, sharp cheddar cheese, onion and south of the border spices wrapped in an organic tortilla. These are really easy to assemble and the best part is that you can assembled them ahead of time and bake before serving. Serve with your favorite guacamole.

 Absolutely delicious!

 Southwestern Egg Rolls

1 chicken breast, cooked & shredded 
salt & black pepper, to taste
2 Tablespoons minced red bell pepper
2 Tablespoons onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/4 - 1/2 cup frozen spinach, thawed and drained
2 Tablespoos fresh jalapeno peppers, diced
½ tsp. cumin
½ tsp. chili powder
Dash cayenne pepper
1/4 cup cilanto, or to taste
¾ cup grated cheese, I use sharp cheddar
1 pkg. organic flour tortilla

Place all ingredients in a bowl: red pepper, green onion, corn, black beans, spinach, jalapenos, cumin, chili powder, salt, pepper, cayenne, cilantro, cheese, chicken. Mix well.

Spoon approx. ¼ cup of mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tightly, then pierce it with a toothpick to hold it together. Repeat with the remaining ingredients until you have several eggrolls. Cover the plate with plastic wrap and chill for an hour or two. You may chill the eggrolls overnight if you wish.

When you are ready to cook the eggrolls, preheat the oven to 425 degrees. Line a cookie sheet with parchment paper. Place eggrolls on lined cookie sheet and bake for 17 to 20 minutes or until surface browns and becomes crispy. Turn the eggrolls over about halfway through cooking time.

Let the eggrolls cool for a few minutes and then slice each one diagonally lengthwise and arrange on a plate. You can serve this with guacamole and your favorite cheese sauce. Makes about 10-12 eggrolls.

Heat a small pan with a little olive oil and 1 clove of garlic, minced and add drained black beans and smash them. You will have refried black beans to go with your incredible Southwest Egg Rolls.

Enjoy!