Southwest Egg Rolls

The Buchanans

subheading: Rolls:

1 T. olive oil

1 medium yellow or red onion, diced

2 cloves garlic, finely minced

1 red bell pepper, diced small

1 jalapeno pepper, membranes removed, seeded and finely minced

1 can black beans, rinsed and drained

1 C. frozen corn

10 oz. frozen, chopped spinach, defrosted and liquid squeezed out

1 t. cumin

1 t. chili powder

¼ C. freshly chopped cilantro

½ t. salt

½ t. pepper

2 to 3 C. shredded cheese

2 to 3 dozen small, fajita-size flour tortillas

subheading: Chipotle Dipping Sauce:

1 C. sour cream

1 T. minced chipotle chiles in adobo sauce

¼ C. salsa

Preheat the oven to 400º F. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.

In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken and peppers and cook over medium heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.

Warm the tortillas. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets. Bake at 400º F for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

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