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.