This quick and easy dish is a complete meal in a tortilla! Bake dinstead of deep fried keeps it healthy too.
Ingredients
3cupscooked, chopped chicken breast meat*
1red pepper, seeded and chopped
1/2medium onion
1 1/2cupscorn, if in season, about 2-3 large cobs, cooked and cut off cob, or frozen corn
1-15.5ozcan black beans, rinsed and drained
1 1/2- 2cupsfresh spinach, washed OR 1 bunch green onion, cut into 1/2 inch pieces green and white parts
1teaspooncumin
1teaspoonchili powder
2cupsgrated Monterey Jack or Pepper Jack cheese, grated
1210-12 inchtortillas - flour, for best results, use fresh flour (refrigerated) tortillas, 20 oz package about 12 tortillas
sea or kosher salt and pepper to taste , I use about 1 teaspoon of each
Instructions
If using fresh tortillas, grill lightly on hot griddle for about 30-60 seconds per side. Remove to plate and set aside.
Place all filling ingredients in a medium to large bowl. Mix lightly. If using frozen corn, do NOT thaw first. Just add to mixture frozen.
Spread about 1/4 to 1/3 cup filling in the middle of each tortilla, depending on how thick or thin you want the rolls to be. Roll tightly and place on a lightly greased or parchment lined cookie sheet or jelly roll pan. Brush the top of the tortillas lightly with canola, vegetable or olive oil, or spray lightly with cooking spray.
Bake at 375-400 degrees for 15 minutes on middle rack until golden brown. No need to turn the tortilla rollups!
Remove and serve immediately or at room temperature with salsa, sour cream and guacamole.
Notes
Great as a make ahead dish. Prepare as directed in recipe and cover tightly with foil. Place in fridge until ready to bake and serve. Remove foil before baking. Make up to 2 days ahead.
This dish may also be prepared ahead by cooking chicken, chopping all other filling ingredients. Place ingredients in refrigerator. When ready to assemble, add spices and mix. Assemble and cook as directed.
I highly recommend using fresh tortillas in this recipe. Fresh tortillas are thinner and will hold the filling better without breaking apart.
If you'd like to make about 15 tortillas, use 4 cups of chicken and 3 cups of cheese, 1 small 10-12 oz bag of frozen corn.