{Baked Southwestern Eggrolls}

{Ingredients}

2 Tbsp vegetable oil
1 cooked and shredded boneless, skinless chicken breast 
2 Tbsp  minced green onion 
2 Tbsp minced red bell pepper
1/3 cup frozen corn kernels 
1/4 cup black beans, rinsed and drained
2 Tbsp frozen chopped spinach, thawed and drained 
2  Tbsp diced jalapeno peppers 
1/2 Tbsp minced fresh parsley
1/2 tsp ground cumin 
1/2 tsp chili powder 
1/3 tsp salt 
1 pinch ground cayenne pepper 
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas 1 quart oil for deep frying 

{Directions}

Place chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper in a bowl and mix. 

Microwave tortillas until pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. 

Brush with vegetable oil and bake at 375 until golden brown. 



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