Chicken Taquitos

3 chicken breast, grilled and shredded
2/3 C salsa
1 1/2 C shredded cheese
1 C sweet corn
1 C black beans, drained and rinsed
2 tsp ground cumin
1/2 tsp ground black pepper
1/2 C frozen chopped spinach, defrosted
1 package of egg roll wrappers








1. Preheat oven to 375
2. Mix all the ingredients except egg roll wrappers in a mixing bowl
3. Place a few spoonfuls of the chicken mixture in each egg roll wrapper (about 1/5 C)
4. Fold the sides of the wrapper in first, then wet the edges all around with water
5. Fold the close end of the wrapper over the chicken mixture and then roll the far end over. With the water, it should stick to itself.
6. Brush with olive oil and sprinkle with black pepper and ground cumin
7. Bake for 25 minutes
8. Dust with cheese before eating

To Freeze: Place cooked taquitos on a baking sheet and freeze overnight. Once frozen, place in a freezer safe bag. To reheat, microwave for 1.5 minutes or bake in the oven once defrosted for 10 minutes at 350.

(inspired by Baked Chicken Taquitos, by Menu Musings)