| 4 chicken breasts, cooked and shredded | 2 1/2 Tbsp vegetable oil |
| 1 red bell pepper, minced | 1 bunch green onions, minced |
| 1 1/2 cups frozen corn | 1 cup canned black beans, rinsed and drained |
| 1/2 cup frozen spinach, thawed and drained | 1/4 cup canned jalapeno peppers, diced |
| 2 1/2 Tbsp fresh Parsley, minced | 1/2 Tbsp Cumin |
| 1/2 Tbsp chili powder | 1/3 Tbsp salt |
| dash of Cayenne Pepper | 2 cus shredded Monterey Jack Cheese |
| 20 (7 inch) tortillas |
Preheat 1 Tbsp of oil in a pan over med-high heat. Add red pepper and onion to pan and saute for a few minutes until tender. dd diced chicken to pan. Add corn, beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 min. Stir well so that the spinach separates. Remove pan from heat and add chesse, stir until cheese is melted. Rol mixture tightly with tortillas. Should make about 10 per pan- 2 pans. Deep fry in hot oil for 12-15 minutes, remove and drain on paper towels for 2 min, or bake at 300 for about an hour. Serve with dipping sauce.
