This is another recipe from Melskitchencafe, these are great. They're packed with vegetables, and are very satisfying. LOVE! makes 2-3 dozen small eggrolls.
1 T olive oil
1 med. yellow onion, diced
2 cloves garlic, finely minced
3 boneless skinless chicken breasts
1 green or red bell pepper, diced small
1 jalepeno pepper, seeds removed, finely minced, or 4 pickled jalepeno rounds from the jar.
1 can black beans, rinsed and drained
10 oz. frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel)
1 c. frozen corn
1 t. cumin
1 t. chili pwd.
1/4 c. freshly chopped cilantro
1/2 t. salt
1/4 t. pepper
2-3 c shredded cheese, cheddar, or monterey jack, or pepper jack
2-3 dozen small fajita size flour tortillas
Chipotle dipping sauce:
1 c. sour cream
1/4 c salsa
1 t. minced chipotle peppers in adobo sauce.
Preheat oven to 400. Line two rimmed baking sheets with foil, spray with pam.
Combine dipping sauce ingredients. Set in fridge till ready to serve.
In a large 12" skillet heat olive oil on med. heat. Add onions and cook 3-4 minutes till softened. Add garlic and cook 30 seconds. Add cubed chicken breast and peppers and cook until chicken is cooked through, about 5 minutes. Add black beans, spinach, corn, cilantro, and seasonings. Mix well and cook till mixture is heated through. Add the cheese and stir well, cooking until the cheese is melted.
Warm tortillas and fill, roll up tightly. lay seam-side down on pan. Spray tops with pam, and bake 15 minutes, or till golden brown.
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