I thought I would throw a recipe up here for a change.  These are basically southwest eggrolls in burrito form.  Delicious.


  • 10 chicken tenderloins (or 2-3 chicken breasts)
  • 4 tablespoons minced red bell peppers
  • 1 small onion
  • 1-2 cloves garlic
  • 2/3 cup frozen corn
  • 1 can black bean, rinsed and drained
  • 4 tablespoons spinach (I used spinach in half the batches)
  • 2 tablespoons diced canned jalapeno peppers (I’ve used up to 4)
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cayenne pepper (or a dash or to of the powdered stuff)
  • 2 cups shredded cheddar cheese
  • 9 flour tortillas


Cook the chicken in olive oil in a pan.  Once cooked shred the chicken.  Add everything else (except the cheese) to the pan and cook until it’s all cooked and warm.  Remove and add cheese mixing until incorporated.  Add to the tortillas, roll up and eat or freeze.  I recommend nuking the tortillas so they fold easier and don’t rip.  When reheating the frozen burritos I usually microwave for 3 minutes.