It's Pinspired Friday {Southwest Eggroll Turned Burrito}

Good morning all and Happy Friday!

Well, I've got an interesting one for you all today. It's not a Pinterest Fail, because it actually tasted pretty good, but it didn't turn at all into what I thought it was going to. I think I identified the problem though... read on for my "Pinspired" Southwest Eggroll... turned burrito".

It happened when I came across this pin for Southwest Egg-rolls on Pinterest.

From Mrs Happy Homemaker: Southwestern Egg Rolls

I was looking for something yummy but relatively healthy, or something that I could make more healthy, and this fit the bill. Around these parts, I'm going to be featuring more healthy meals! All part of that new years resolution, you know. :)

So anyway, mine turned out slightly differently. Not so much eggroll, but burrito.

Other than mine being completely the wrong size and not crisping up at all, these were actually very yummy and low-cal.

Let's gather our ingredients. I'm including my "altered for low calorie" version, and my differences are in parentheses.

• 2 tablespoons olive oil, plus extra for brushing
• 2 medium/large sized frozen chicken breasts, thawed.
• 1 can of corn. (15.25 size)
• 1 (14.5)oz can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 2 jalapenos, seeded & minced (I used slightly less than that as I'm not a big jalapeno fan)
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon onion powder (The original used actual onions... not a fan)
• 1 cup cheese (the original recommended 2.5 cups of pepper jack, all I had was Monterrey and cheddar, they were good.)
• salt & pepper to taste
• 4-6 burrito tortilla shells. I used 100-calorie wheat shells.**
  
  ** This is where I went wrong - the original called for 10 flour taco-sized shells. I think that part of the reason why they didn't crisp up as nicely as the original recipe, is because they were wheat and not flour. So, if you're looking for crispier shells (and more egg roll size) use flour taco sized shells. I was aiming for lower calorie.

You'll also want: A dutch oven, cutting board, a basting brush, an extra bowl, a cookie sheet.

My frozen jalapeno thawing - it's from this past summers' garden. :)

 Preparation is very easy. Preheat your oven to 350. Start boiling some water so you can cook your chicken breast and shred it. Mince your jalapenos as the water boils.

Boil your chicken breast for about 15 minutes. Remove from boiling water (be careful) and shred it on a plate or cutting board. Empty your boiling water and place the pan back on the stove. Add your now-shredded chicken.

Turn down the heat on that burner now to about medium. Add 2 tablespoons of oil to the chicken. Add your spices to the chicken and stir. Add your black beans, corn, jalapenos and spinach to the pot. Stir to get some of the spices and oil on the rest of the ingredients. Place lid on pot and let the ingredients cook together. You want the spinach to be wilted completely. Stir often so it doesn't burn.

Once the spinach is wilted, grab your cookie sheet and your tortillas. Using a generous amount of filling, fill the burritos and roll them tightly. Empty a little bit of olive oil into the extra little bowl, and use your basting brush to coat the burritos generously in olive oil.

Fancy, eh?

I do love the 100-calorie tortillas. They are sometimes not nearly as pliable (hence the not-super-tight burrito wrap), but they taste pretty good and have sometimes more than 100-calories less than traditional tortillas, so I'm going to love them. ;)

Stick the pan in the oven, and bake for 20-25 minutes. You may be able to broil the tops of these to get them a little crispier on top. Mine were crispy on bottom but not top.

Either way, they were pretty yummy for being lower-calorie (I promise you won't miss that extra 1 1/2 cups of cheese). It's a great reminder that we should be inspired by Pinterest and follow what sounds good and right to us! Hope you enjoy and thank you Mrs. Happy Homemaker for the original recipe.

Southwest Egg-rolls Turned Burritos

• 2 tablespoons olive oil, plus extra for brushing
• 2 medium/large sized frozen chicken breasts, thawed.
• 1 can of corn. (15.25 size)
• 1 (14.5)oz can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 2 jalapenos, seeded & minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 cup cheese (Monterrey and cheddar were good)
• salt & pepper to taste
• 4-6 burrito tortilla shells

 Preheat your oven to 350. Boil enough water in a pot on the stovetop to cover two thawed chicken breasts. Place the chicken breasts in the boiling water and boil chicken until cooked through (about 15 minutes). During this time, chop your jalapenos. Remove chicken, and shred the chicken. Empty water from pot, and place shredded chicken back in pot.

Turn down the heat on that burner now to about medium. Add 2 tablespoons of oil to the chicken. Add your spices to the chicken and stir. Add your black beans, corn, jalapenos and spinach to the pot. Stir to get some of the spices and oil on the rest of the ingredients. Place lid on pot and let the ingredients cook together. Cook until spinach is wilted.
Once the spinach is wilted, grab your cookie sheet and your tortillas. Using a generous amount of filling, fill the burritos and roll them tightly. Empty a little bit of olive oil into the extra little bowl, and use your basting brush to coat the burritos generously in olive oil.

Bake at 350 for 20-25 minutes. Enjoy!