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|1 lb||Chicken breasts, skinless boneless|
|2 1/2 cups||Baby spinach, fresh|
|1 (14.5)oz can||Black beans|
|1 cup||Corn, frozen|
|1||Onion, medium large|
Baking & Spices
|1 tbsp||Chili powder|
|1||Salt & pepper|
Oils & Vinegars
|2 tbsp||Olive oil|
Nuts & Seeds
Bread & Baked Goods
|10||Taco sized flour tortillas|
|2 cups||Pepper jack cheese|
Also on these boards
Baked Southwestern Eggrolls - I LOVE these; this is a delicious version, and so much less greasy. I love southwestern egg rolls but I don't love deep-fat frying, so this baked version is a keeper.
Southwestern Egg Rolls.... They're basically a chicken, corn and black bean burrito. This will be good to try for freezer lunches/snacks.
These Southwestern Egg Rolls are a family favorite - filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.
Southwestern Egg Rolls with Avocado Ranch Dip -- These were wildly easy to veganize. I used full-size wraps, though; I'm not patient enough to roll up a bunch of tiny wontons. These were a huge hit with all our guests, even the meat-and-potatoes guys! The sauce was only so-so, though -- more like a thin guacamole. After the first go, we just started serving them with our favorite guacamole.