2 - 3 chicken breasts, cooked and shredded or cubed
sliced green onions, to taste
1 diced red bell pepper
1 T. olive oil
1 c. frozen corn (I used a low sodium can)
1 can black beans, drained and rinsed (used low sodium black beans)
1/2 t. cumin
1/2 t. chili powder
1/4 t. salt
dash of cayenne pepper
1 c. shredded monterey jack cheese
Egg roll wraps
Avocado Ranch Dip:
8 oz. sour cream (I used greek yogurt)
1 avocados
1/2 pck. dry ranch dressing mix (I used a TBLS of ranch)
1 t. lemon juice
1. Heat olive oil over medium heat in a large skillet with onions and peppers, cook for 2 minutes. Add corn, beans, cumin, chili powder, salt and cayenne pepper. Cook for about 5 more minutes, remove from heat, and stir in the cheese.
2. Spoon the mixture into uncooked tortillas, tuck the sides in, and roll them up tightly.
3. Cook them in about half an inch of olive oil heated in a skillet on medium high. It takes less then a minute for them to brown on one side, so watch them carefully. After cooking, transfer them to a plate lined with paper towels. These keep their heat well.
4. Serve with salsa and/or avocado ranch dip. To make the dip, combine sour cream, avocado, dry ranch dressing and lemon juice in a small bowl. Stir well and serve.
