Name: Southwest Egg Roll Recipe
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 tsp. canola, avocado or grapeseed oil; 1 1/4-inch 1 chicken breast cut into 1/4-inch cubes; 1/3 c. frozen or fresh corn; 2 tbsp. minced red bell pepper; 3 tbsp. minced green onion; 1 tsp. chili powder; 1 tsp. garlic powder; 3/4 tsp. salt; 1/4 tsp. cumin; 1/4 tsp. paprika; 1/2 c. black beans, drained and rinsed; 2 1 c. 2 loosely packed fresh spinach, chopped into roughly 1 inch pieces; 2 tbsp. minced cilantro; 3/4 c. grated cheddar, colby jack, or pepper jack cheese; 8 6-inch flour tortillas (whole wheat work well too); canola, avocado, or grapeseed oil for frying or baking

How To Make Southwest Egg Roll

You’ll never be wanting for flavor with this crispy and golden southwest egg roll. It’s filled with chicken, spinach, beans, corn, and cheese.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

For the Filling:

2tspcanola oil,or avocado or grape seed oil
1chicken breast,cut into ¼-in cubes
⅓cupcorn,(frozen or fresh)
2tbspred bell pepper,minced
3tbspgreen onion,minced
1tspchili powder
1tspgarlic powder
¾tspsalt
¼tspcumin
¼tsppaprika
½cupblack beans,drained and rinsed
2cupsfresh spinach,loosely packed, chopped into roughly 1-inch pieces
2tbspcilantro,minced
¾cupcheddar cheese,or colby jack, or pepper jack cheese, grated

For Rolling and Frying:

8flour tortillas,(6-inch)
canola oil,or avocado or grape seed oil, for frying or baking

Equipments

Instructions

In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
Add beans, spinach and cilantro. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.
Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snuggly in to create a nice seal and prevent the mixture from oozing out or oil from getting in.
Heat a large non-stick skillet over medium heat. Add about half a cup of oil to the skillet, let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown.
Remove and let rest on a paper towel lined plate before serving. Repeat with remaining rolls.
Serve with sour cream, salsa or guacamole.