Southwestern Eggrolls (makes approx. 10 rolls)

• 2 tablespoons vegetable oil
• ½ medium yellow onion, finely diced
• 1 cup chicken, cooked and shredded (about 2 breasts or 3 thighs)
• ¾ cup corn kernels
• ¾ cup black beans, drained an rinsed
• 1 jalapeno pepper, finely diced
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ⅛ teaspoon cayenne pepper (optional)
• ⅓ cup cilantro, chopped
• 1 cup Monterrey jack cheese, shredded
• 10 fajita-sized flour tortillas

Heat oven to 425 degrees.

In a saucepan on medium heat, allow the oil to heat and saute the onions for about five minutes, or until translucent. Add the chicken, corn, black beans, jalapeno, salt, cumin, chili powder, and cayenne (if using); stir until heated and fragrant, about five minutes. Add cilantro, then take the mixture off the heat. Add the cheese; stir until melted.

Place the tortillas on a plate, cover with a damp paper towel, and microwave them on high for approximately one minute, or until soft and pliable. Place one tortilla on a flat surface, and pour two tablespoons of the mixture into the center of the tortilla. Carefully fold the right and left edges of the tortilla until the folds touch the mixture, and roll the tortilla, tucking the edges under. Place each “eggroll” into a greased pan. With a basting brush, spread a thin layer of canola oil on each tortilla, adding chili powder to the top to add a splash of color.

Pop the rolls into the oven for 15-20 minutes, or until the tortillas are golden and crispy. Serve warm with cool cilantro dipping sauce.