Southwestern Chicken Eggrolls

I got this recipe from my sister-in-law Marla. I changed it a little, but it is one of our favorites now!

2 - 3 chicken breasts, cooked and shredded or cubed

sliced green onions (I have plenty of these in my garden during the summer if you need some)

diced red bell pepper

1 cup frozen corn

1 can black beans, drained and rinsed

1/2 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. salt

dash of cayenne pepper

1 cup shredded cheese, whatever kind you have or like

uncooked flour tortillas (Costco has 44 for less than $7, and we love them)

Heat some olive oil in a skillet and cook the onions and peppers for a few minutes. Throw in the rest of the ingredients except the cheese. Cook for about 5 minutes, remove from heat, and stir in the cheese. I sometimes stir in a little salsa, too, just to make them more moist.

Spoon the mixture into uncooked tortillas, tuck the sides in, and roll them up.

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.

Serve with salsa and/or avocado ranch dip: mix 16 oz. sour cream with 1/2-1 envelope dry ranch dressing mix, one or two mashed avocados, and a tsp. of lemon juice. You're done!