Ingredients
- 1 boneless, skinless chicken breast, pounded flat
1 Tbsp extra virgin olive oil
2 Tbsp chopped bell pepper (red or green)
2 Tbsp chopped green onion
2 Tbsp chopped fresh jalapeno pepper
3/4 cup black beans, rinsed (1/2 of 15 oz can)
3/4 cup whole kernel corn, rinsed (1/2 of 15 oz can)
2 Tbsp chopped, frozen spinach
1/4 tsp dried parsley
1/2 tsp ground cumin
1/2 tsp chili powder
dash cayenne pepper
salt to taste
4 oz shredded Monterey Jack cheese (or Pepper Jack for a little extra kick)
5 whole wheat tortillas, 8 inch
1 medium avocado
Directions
Broil the chicken breast until the juices run clear. Set aside to cool.In a large skillet, heat the olive oil. Add the bell pepper, green onion and jalapeno pepper. Saute a few minutes, until the vegetables are tender.
Shred the chicken breast. Add the chicken, black beans, corn, spinach and spices to the skillet and mix well. Cook for a few more minutes on low, stirring occasionally. Remove from heat and stir in cheese until melted.
Heat each tortilla and add 1/5 of the mixture. Fold the tortilla so it is completely closed. Place on a small cookie sheet folded side down. When all five are filled, put cookie sheet in the broiler and cook for 2-3 minutes on each side of the eggroll or until the tortilla is crispy and golden brown. Cut each eggroll diagonally and serve with mashed avocado.
You can dip in sour cream, salsa, or guacamole. Not included in nutritional values.
You can always adjust the spices to your taste.
*if made in advance and frozen for later, bake the eggroll 25 -30 minutes at 350 and then broil each side for a 2 - 3 minutes to get the crispy shell.
No comments:
Post a Comment