Ingredients
2tspcanola oil,or avocado or grape seed oil
1chicken breast,cut into ¼-in cubes
⅓cupcorn,(frozen or fresh)
2tbspred bell pepper,minced
3tbspgreen onion,minced
1tspchili powder
1tspgarlic powder
¾tspsalt
¼tspcumin
¼tsppaprika
½cupblack beans,drained and rinsed
2cupsfresh spinach,loosely packed, chopped into roughly 1-inch pieces
2tbspcilantro,minced
¾cupcheddar cheese,or colby jack, or pepper jack cheese, grated
8flour tortillas,(6-inch)
canola oil,or avocado or grape seed oil, for frying or baking
Preparation
In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
Add beans, spinach and cilantro. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.
Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snuggly in to create a nice seal and prevent the mixture from oozing out or oil from getting in.
Heat a large non-stick skillet over medium heat. Add about half a cup of oil to the skillet, let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown.
Remove and let rest on a paper towel lined plate before serving. Repeat with remaining rolls.
Serve with sour cream, salsa or guacamole.
