Southwestern "eggrolls"

So I snaked this recipe from nates's blog,(who got it from another cinc's blog). It sounded tasty enough. I made them when the guys went snowboarding thinking they'd be out late and it would tie them over until the venison steaks were cooked.. Punks showed up early so they wound up being a side item. Anyways, on to the formula!

Southwestern egg rolls(mini burritos)

• 1 can black beans
• 1 can kidney beans (the original recipe called for pinto beans)
• 1 can corn
• 1 package frozen spinach (thawed, drained)
• 1 boneless chicken breast (So I had part of a chicken leftover that my MIL gave us.. I just defrosted it and used that instead.)
• 2 cup shredded cheddar cheese (I used 4cups of 5 cheese mexican)
• 1 tsp onion powder, chili powder, cumin (I have this ginormous container of taco seasoning I used liberally, along with some fajita seasoning, cracked pepper, couple dashes of tabasco. Season to your tastes)
• 1 package tortillas (taco size)

Dice the breast into bite size pieces. Cook in pan until no longer pink, add spices. Personally, go with an almost done, then add your spices so the meat's not dry.

In a large mixing bowl, combine everything, except for the tortillas.

Warm tortillas in microwave. Spoon in the filling. Fold the two sides down and roll from one end to the other.

Bake on a sheet in 400 degree oven for 15-20 mins until slightly brown. Enjoy with favorite dipping/sauce. We had salsa and sour cream. Would be great with a guacamole, even ranch! mmm.. ranch.

So I didn't take any pictures since mine came out pretty much the same as posted. Well, except they were fuller. Check out nates blog if you want to see each step photographed. I skipped it this round.