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Ingredients:
tbsp. of vegetable oil
1 can Libby's "mexicorn" with Red & Green Bell Pepper
1 stalk of cilantro
1 large can of black beans
3 tbsp. of fresh minced garlic
3 tbsp. of cumin
2 tbsp. of black pepper
1 lb. of chicken breast (skinless & deboned)
6 burrito size white flour tortillas
small slices of monteray-jack cheese
1 bag of fresh spinach or romaine lettuce
1 cup of sour cream
2 cups of shredded chedder cheese (optional)
Butter Crisco for Deep Frying
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cut & dice chicken breasts into small cubes. Heat skillet with 1 tbsp. vegeteable oil and let cook. Sprinkle with cilantro, pepper and cumin. In another large skillet, heat 2 tbsp. of vegetable oil. Add, cilantro, garlic, cumin, mexicorn, & black beans. Let cook on meduium-high heat, until cooked thoroughly, then cover & simmer. When chicken is cooked, add chicken to the corn & bean mixture, simmer. Open tortillas, place slices of cheese accross middle, for faster melting. Then add 3 tbsp. of mixture on the cheese. Lay fresh spinach pieces on top of mixture in tortilla add 3 tsp. of sour cream behind your layers. Fold, Fold in the ends and roll up. Heat butter Crisco in Deep Fryer or Pan to med- high to high heat. Place Egg Rolls in Grease. Cook until light golden brown. Cool, cut in half and serve! Enjoy! People with be amazed at the tantalizing taste!
Serve with ranch dressing! :-)
Yummy - post a review! 40 minutes Serves 6 Recipe submitted by: missy
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