These Southwestern Egg Rolls are a delicious blend of chicken, beans, corn, and spices, all wrapped up in a crispy tortilla. Perfect as an appetizer or a snack, they are sure to be a hit at any gathering.
Preparation time
20min
Cooking time
15min
Ingredients
8 Servings
- 120 g black beans
- 2 pieces chicken breast
- 5 g chili powder
- cooking spray
- 8 pieces flour tortillas
- 120 g frozen corn
- 2 pieces green onion
- 5 g ground cumin
- 2 pieces jalapeno peppers
- 1 piece red bell pepper
- 2 g salt
- 120 g shredded cheese
- 100 g spinach
- 30 ml vegetable oil
Directions
Step 1
Preheat oven to 200°C (400°F).
Step 2
In a large skillet, heat the vegetable oil over medium heat. Add the chicken breasts and cook until no longer pink, about 7 minutes per side. Remove from heat and shred the chicken.
Step 3
In the same skillet, add green onions, red bell pepper, corn, black beans, spinach, and jalapenos. Cook for 5 minutes, until vegetables are tender.
Step 4
Add the shredded chicken back to the skillet along with the cheese, cumin, chili powder, and salt. Stir until well combined and cheese is melted.
Step 5
Spoon the mixture evenly onto the center of each tortilla. Fold in the sides and roll up the tortillas tightly.
Step 6
Place the rolled tortillas seam-side down on a baking sheet. Lightly spray the tops with cooking spray.
Step 7
Bake in the preheated oven for 15 minutes, or until the tortillas are golden and crispy.
Step 8
Remove from the oven and let cool for a few minutes before serving. Enjoy!