Southwestern Eggrolls

This is great meal to make for a lunch. It heats up great and my hubby loves it.

What you need:

2 tablespoons olive oil, plus extra for brushing
1 pound skinless, boneless chicken breasts – diced
1 medium-large onion, minced
1 cup frozen corn
1 (14.5)oz can black beans, rinsed & drained
2.5 cups fresh baby spinach
2 jalapenos, seeded & minced
1 tablespoon cumin
1 tablespoon chili powder
2 cups shredded pepper jack cheese
salt & pepper to taste
10 taco sized flour tortillas

What you need to do:

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.

Spoon about ¼ cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.

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