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Southwest Eggrolls

A delightful twist on traditional eggrolls filled with chicken, black beans, corn, and spices, wrapped in a tortilla.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Southwestern
Servings 8 eggrolls
Calories 350 kcal

Equipment

  • Large Skillet

Ingredients
  

Filling Ingredients

  • 1 cup cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup bell pepper, diced (red or green)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 large flour tortillas
  • 1 cup oil for frying (vegetable or canola)
  • to taste sour cream or salsa for dipping (optional)

Instructions
 

  • Combine shredded chicken, black beans, corn, and diced bell pepper in a large mixing bowl. Add shredded cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
  • Lay a tortilla flat, spoon about 1/4 cup of filling onto the center, fold sides over filling, and roll tightly. Repeat with remaining tortillas and filling.
  • Heat oil in a skillet over medium heat. Fry eggrolls seam side down for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.

Notes

Serve warm with dipping sauces like sour cream or salsa.
Keyword chicken, eggrolls, party food