Southwestern Egg Rolls

So I'm positive that my bad picture taking skills don't do this justice....

and I've realized that part of the reason I'm a bad food blogger is because my recipes are usually like  "however much of this, however much of that, throw in some spices..blah blah"

So, I'll try to give some amounts of things but keep the former in mind and realize that you can pretty much throw in whatever sounds good to you and it will make just as many egg rolls as tortillas you can fill!

You Need: 

2-3 cooked and shredded chicken breasts 

1 can drained and rinsed black beans

1/2 cup chopped red or green (or both!) pepper

1/4 cup chopped onion (optional)

3/4 cup frozen corn

1 cup chopped spinach

2 cups cooked white or spanish rice or brown rice

1/2 cup salsa

1 1/2 cup shredded cheddar cheese

1/2 tbsp parsley

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper to taste

pinch ground red pepper

8-10 flour tortillas

oil for frying

To Do:

Saute onion (if using) and red pepper for a few minutes.  Throw everything else EXCEPT CHEESE into the pan and stir and mix until heated through. Once everything is heated remove from heat and stir in the cheese until it melts.  Put about a 1/2 inch of oil in a frying pan and let it heat up.  Wrap the tortillas in a damp cloth and throw in the microwave for 30-40 seconds, just until soft and pliable.  Get them out and pull one out at a time and fill with the mixture, probably about 1/2 to 3/4 cup.  Wrap in the sides first then roll up, tucking as you go so it is all enclosed.  Use tongs to place, seam side down in the oil.  Fry just a big until golden then flip over and fry the other side. Repeat with all that you can make. Transfer as you go to a baking sheet and when they're all done, put in 350 oven for about 20min or until they look sorta crispy.  Serve with ranch to dip in! Enjoy :)