Southwestern Burritos

2 boneless skinless chicken breasts, cooked and cubed
1/2 red bell pepper, diced (I used the whole thing)
2 T green onion, sliced
1 can corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t cumin
1/2 t chili powder
1/2 t salt
dash of cayenne pepper
2 cups shredded cheddar cheese
flour tortillas (I used 11)

Avocado Dipping Sauce:
1 cup ranch dressing
1 avocado, seeded and mashed
juice of 1 lime
salt, pepper, and cayenne to taste

Cook chicken breasts until no longer pink. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions, and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. (For me, this was about 25 minutes.) Dip the rolls in the dipping sauce that has been pureed until smooth.


Recipe from: Fun, Cheap, or Free and Deals to Meals