I served this with ripe plantains which I fried in coconut oil. YUM. (Just happened to see these at the store when I went to buy tortillas. Great addition.
This is from Mel's kitchen cafe. Now you know why it was wonderful right? The link has a lovely discussion on picky eaters in the comments if you would like suggestions there as well.
I wasn't going to write out the recipe, but I want to write some notes, so I will.
- 1 tablespoon oil (I used about 1/2 Tablespoon butter, and 1/2 Tablespoon canola - I just love my onions sauteed in butter.)
- 1 medium onion, diced
- 2 cloves garlic, finely minced
- 2 cups chopped pre-cooked chicken (or 1.5 lb raw)
- 1 green or red pepper, diced small
- 1 jalapeno pepper, membranes removed, seeded and finely minced
- 1 can black beans, rinsed and drained
- 10 ounces spinach, chopped (original called for frozen, thawed and drained, 10 oz looks like a lot in the pot, but it cooks down.
- 1 cup frozen corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (original was 1 teaspoon. I'd use 1 next time. I'm just always leery of too much spice, and where this had a jalapeno too, I cut the chili powder.)
- 1/4 cup freshly chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
- tortillas (i used a 20 pack of regular sized. I ended up with 16 rolls)
Chipotle Dipping Sauce: (I didn't actually measure any of this - it was the sour cream left in the container with what looked like 1/4 as much salsa tossed on top and stirred)
- 1 cup sour cream
- 1/4 cup salsa
- dash of chipotle chili powder (to taste)
- Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
- In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
- In a large 12-inch nonstick skillet, heat the oil/butter over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is warmed through, (or cooked if using raw 3-5 minutes.) Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. (Using fresh spinach, I added everything then tossed the spinach on top. It filled my pan completely. I then sat there with my kitchen scissors and chopped the spinach into pieces, and stirred it in until it wilted. Worked out just fine.) Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
- Warm the tortillas. (Mine were fresh baked from the store so I didn't need to warm them, but you can warm them in the microwave between moist paper towels.) Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
- Spray with coking spray and bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.