Southwestern Eggrolls

3 tablespoons vegetable oil
1 can Libby's "Mexicorn" with red & green bell pepper
1 stalk cilantro
1 large can black beans
3 tablespoon fresh minced garlic
3 tablespoon cumin
2 tablespoon black pepper
1 pound chicken breast (skinless and deboned)
6 burrito size white flour tortillas
small slices of Monterey-Jack cheese
1 bag fresh spinach or romaine lettuce
1 cup sour cream
2 cups shredded Cheddar cheese (optional)
butter Crisco for deep frying

Preparation:

Cut and dice chicken breasts into small cubes. Heat skillet with 1 tablespoon vegetable oil and let cook. Sprinkle with cilantro, pepper and cumin.

In another large skillet, heat 2 tablespoon of vegetable oil. Add, cilantro, garlic, cumin, mexicorn, and black beans. Let cook on medium-high heat, until cooked thoroughly, then cover and simmer.

When chicken is cooked, add chicken to the corn and bean mixture, simmer. Open tortillas, place slices of cheese across middle, for faster melting. Then add 3 tbsp. of mixture on the cheese. Lay fresh spinach pieces on top of mixture in tortilla add 3 tsp. of sour cream behind your layers.

Fold in the ends and roll up. Heat butter Crisco in deep fryer or Pan to med- high to high heat. Place Egg Rolls in Grease. Cook until light golden brown. Cool, cut in half and serve!