Ingredients

The following ingredients have 4 Servings
  • 15 Egg roll wrappers
  • 1 (boneless, skinless) chicken breast (diced (about 1.5 cups))
  • 1 tablespoon avocado oil ((only if baking))
  • 2 cups peanut oil ((only if deep frying))
  • 1/2 cup black beans
  • 1/2 (15 ounce can) diced tomatoes
  • 4 ounces diced green chilies
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 (medium) onion (diced)
  • 1 garlic clove (minced)
  • 1 jalapeño (diced)
  • 1/2 cup corn
  • 1/2 cup brown rice ((cooked))
  • 1/2 cup queso fresco
  • 1 tablespoon bacon fat ((substitute butter or lard))

Instruction

  • Heat the bacon fat in a skillet over medium-high heat and add the diced chicken, browning it on all sides.
  • Add the onion, garlic and jalapeno and cook until soft, about 2-3 minutes.
  • Add the remaining ingredients, except the brown rice and queso fresco, and cook until moisture has evaporated.
  • Remove from heat and stir in the brown rice and queso fresco. 
  • Place 2 tbsp. mixture on an egg roll wrapper and wrap (see pictures above in the post). 
  • Dampen the top corner with water and finish wrapping.  The water will help the wrapper stick together so it won't come unrolled.  Place on a baking sheet lined with parchment paper.