Southwestern egg rolls

Southwestern egg rolls

  • Prep: 40 min
  • Cook Time:
  • Total: 40 min
  • Serving: Serves 6 People

Try this delicious Southwestern take on egg rolls.


  • 1 tablespoon vegetable oil
  • 1 can Libby's "Mexicorn" with red & green bell peppers
  • 1 stalk cilantro
  • 1 large can black beans
  • 3 tablespoons fresh, minced garlic
  • 3 tablespoons cumin
  • 2 tablespoons black pepper
  • 1 pound chicken breasts (skinless and boneless)
  • 6 burrito-sized white flour tortillas
  • Small slices of Monterey Jack cheese
  • 1 bag of fresh spinach or romaine lettuce
  • 1 cup of sour cream
  • 2 cups of shredded chedder cheese (optional)
  • Butter Crisco for deep frying


  1. Cut and dice chicken breasts into small cubes. Heat skillet with 1 tablespoon vegetable oil and let cook; sprinkle with cilantro, pepper, and cumin.
  2. In another large skillet, heat 2 tablespoons of vegetable oil; add, cilantro, garlic, cumin, Mexicorn, and black beans; cook on medium-high heat, until cooked thoroughly; cover and simmer.
  3. When chicken is cooked, add chicken to the corn and bean mixture, simmer.
  4. Open tortillas, place slices of cheese across middle for faster melting; add 3 tablespoons of mixture on the cheese; lay fresh spinach leaves on top of mixture in tortilla add 3 teaspoons of sour cream behind layers; fold in the ends and roll up.
  5. Heat butter Crisco in deep fryer or pan at medium-high to high heat. Place egg rolls in grease and cook until light golden brown. Cool, cut in half and serve.


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