This is another family favorite that is a healthier spin on the popular Southwest Eggroll appetizers you can find at many resturants. I always make a double batch and freeze half of them. They are great for snack or a meal and you can bake or microwave them straight out of the freezer. I usually serve with avocado, lime & cilantro dipping sauce.

2 cups chopped, cooked chicken (white or dark)

3/4 cup black beans (drained)

3/4 cup yellow kernel corn

3/4 cup fresh spinach, chopped

1 red bell pepper, chopped

1 bunch cilantro, chopped

4-5 green onions, chopped

1 1/2 cup grated cheese (mexi blend, cheddar, jack, etc)

salt and pepper

1 small jalapeno, finely chopped (seeds and ribs removed)

1 palmful chili powder

1 palmful ground cumin

10-12 lrg flour tortillas

Throw all ingredients into a large bowl and mix to blend. Fill tortillas and roll burrito style. Bake in 350 degree oven until warmed through, about 20 minutes. (25-30 minutes if frozen) or for softer tortilla, microwave until heated through.

Variations and tips:

– use cooked rice instead of chicken for a vegetarian version

– for less “heat”, use green chilies instead of jalapeno

– to save time, throw all produce into food processor and pulse a few times

– for a quick dipping sauce, mix ranch dressing with salsa

– use 1/2 cup frozen spinach instead of fresh. be sure to thaw and squeeze through a kitchen towel first.