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Southwest Eggrolls

Southwest Eggrolls


@eatzubi Southwest Eggrolls! #fyp #quickrecipes #veganfood ♬ Food - Densky9


For the Filling:

  • 1 Chicken Breast, cut into ¼ inch cubes
  • ⅓ cup of fresh Corn, 1-2 ears
  • ½ Red bell pepper, minced
  • 6 Green onions, minced 
  • 2 cups fresh Spinach, chopped into 1-inch pieces
  • 2 tbsps Cilantro, minced
  • ½ cup Black beans, drained and rinsed
  • ¾ cups Cheddar cheese, grated
  • 2 tbsps Avocado oil
  • 1 tsp Chili powder
  • 1 tsp Garlic Powder
  • ¾ tsp Salt
  • ¼ tsp Cumin
  • ¼ tsp Paprika
  • 1 cup Zubi’s Queso
  • 2 cups Zubi’s Salsa, divided

For Frying:

  • 2 cups Avocado oil
  • 8 6-inch Whole wheat tortillas


For Filling:

  1. In a large skillet, heat oil over a medium high heat. Once the oil is hot add chicken and corn. Cook for 5 minutes, until the mixture starts to turn brown.
  2. Add in bell pepper, onion and all the spices. Mix until combined well and cook for 3 more minutes.
  3. Add beans, spinach, 1 cup salsa and cilantro. Cook until spinach has wilted, then remove from heat and stir in cheese.

For Rolling and Frying:

  1. Divide mixture between 8 tortillas. Roll up, tucking the ends in snuggly to prevent mixture from oozing out while frying. Also to prevent oil from getting inside.
  2. Heat up oil in a medium skillet over medium-high heat. Add 4 rolls in at a time, seam downwards. Fry until all sides are golden brown. Remove and let rest on a paper towel to allow excess oil to drain off. Repeat with remaining rolls.
  3. Serve alongside our personal favorite Salsa and Queso. Enjoy!

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