Southwestern Egg Rolls

Southwestern Egg Rolls by Stacey
1 chicken breast
dash salt
dash pepper
1 teaspoon vegetable oil
2 tablespoons minced red pepper
2 tablespoons green onions
1/3 cup frozen corn
1/4 cup black beans
2 tablespoons frozen spinach, rinsed and drained
2 tablespoons diced Jalapeno pepper
1/2 teaspoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne
3/4 cup shredded monterey jack cheese
5- 7 inch tortillas

Preheat grill to high. Rub chicken with oil, sprinkle with salt and pepper and grill. Set aside to cool then dice. Preheat 1 teaspoon vegetable oil over med-high heat in large skillet. Add onion and pepper, saute 2 minutes. Add all other ingredients except cheese, cook 4 minutes mixing well. Add cheese and stir until melted. Wrap tortillas in damp towel ( a few at a time) microwave 30 seconds, spoon mix into tortillas, wrap tightly like an egg roll. Seal with a toothpick. Refrigerate 2 hours. There are 2 ways you can cook these. You an fry them which is good and fattening, or you can spray with Pam and bake them in a 425 degree oven for 15 minutes, turning halfway through.

Serve with avocado dip.