Baked Southwest Egg Rolls
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Baked Southwest Egg Rolls
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped, medium
- 2 cloves garlic minced
- 2-3 boneless skinless chicken breasts, cubed small
- 1 green bell pepper diced small, or red bell pepper
- 1 jalapeno pepper membranes removed and seeded, finely minced
- 1 black beans rinsed and drained, canned
- 1 cup corn frozen
- 1/3 cup salsa verde
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 soft taco size flour tortillas
- Salsa-Ranch dip:
- 1 cup ranch dressing light
- 1 cup salsa chunky
- Mix salsa and ranch together and let chill in fridge.
Instructions
- Directions for egg rolls: Preheat oven to 400 degrees. Line a cookie sheet with tinfoil, spray with cooking spray and set aside.
- In a large skillet heat olive oil over medium heat. Add onion and saute for 3-4 minutes. Add garlic, cook for 30 seconds. Add in chicken and peppers. Stir well. Cook over medium-high heat for 5-7 minutes or until chicken is no longer pink.
- Add in black beans, salsa, corn, cilantro and seasonings. Mix well and cook until mixture is thoroughly heated.
- Heat a few tortillas at a time, in microwave, for 20 seconds. Place about 1/2 cup of chicken mixture onto center of tortilla. Roll up tightly, egg roll style. (Fold in each side, and roll up.) Secure with toothpicks, if needed.
- Place all rolls onto cookie sheet. Spray the rolls with cooking spray (this will make them crispy and yummy). Bake for 15 minutes or until lightly browned. Serve immediately with dipping sauce.
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