Ingredients
- black beans - 1 cup, canned, drained
- corn - 1/2 cup, canned, drained
- cilantro - 2 tbsp, chopped
- salsa - 1/2 cup
- red onion - 1/2, finely diced
- jalepeno - 1, finely diced optional
- chipotle powder - 1 tsp or 1 tbsp adobo fom canned chipotles optional
- avocado - 1, cubed
- chicken breast - 1, cooked and diced in small pieces
- cheese - 1/2 cup, shredded, cheddar or mexican blend
- lime - juice of 1
- salt and pepper - to taste
- phyllo pastry - 1 package, frozen, then thawed - or fresh
- vegetable oil - for brushing phyllo
Preparation
Step 1
Pre heat the oven to 400 F (200 C).
In a medium bowl, mix all ingredients (black beans through cheese) together well, then squeeze the lime over the mixture, generously salt and pepper and stir thoroughly.
Place a piece of phyllo on your counter and cut it in half.
Generously brush oil over the pastry, then roll up each short side about 4 or 5 times.
Place about 1/3 cup of black bean mixture in the center, then tightly roll up the spring roll, making sure the seam is on the bottom.
Move the roll to a baking sheet covered with baking paper and repeat until all the filling and/or pastry is used up.
Generously brush all the rolls with vegetable oil, and bake until golden brown and crispy, about 20 - 30 minutes.
Serve with salsa and sour cream (creme fraiche).