Baked Southwestern Flautas

I love Southwestern egg rolls - you know, the kind you can get at any number of restaurants like Chili's or Applebees.  I love the crispy outside and melty center, but they're not exactly the best things for you!  All in moderation, I suppose.  I decided to try baking these and making them more of like a flauta instead of an egg roll and they turned out great!  Skinny flautas, yay!  No more frying for me.    

Chicken and veggies, black beans and tons of flavor from the cumin and chili powder.  I know your whole family will love these.  They make a great party food dish too - very easy to multiply this recipe if you need to make more.

Serves 2-3 

Baked Southwestern Flautas

1 boneless, skinless chicken breast, diced

1/2 tablespoon grill seasoning (I use Weber's Kick'N Chicken)

2 tablespoons olive oil

2 tablespoons minced bell pepper

1/3 frozen corn

1/4 cup black beans, drained and rinsed

2 tablespoons diced, canned jalapenos

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

pinch of cayenne pepper

3/4 cup Mexican blend shredded cheese

five 7-inch flour tortillas

vegetable oil for brushing

Preheat oven to 450 degrees.  Heat olive oil in a skillet over medium-high heat and add chicken and grill seasoning.  Cook until chicken is almost done; add bell pepper and saute until tender, 2-3 more minutes.  Add corn, black beans, jalapenos, cumin, chili powder, salt and cayenne to pan and cook for another 4-5 minutes.  Remove pan from heat and stir in cheese until melted.  

Place tortillas between 2 damp paper towels and microwave for 45 seconds until soft.  Spoon about one-fifth of the mixture down the center of the tortilla and wrap tightly, placing on baking sheet seam side down.  Repeat until all tortillas are filled.  

Lightly brush the top of the tortillas with vegetable oil and sprinkle with salt.  Bake for 15 minutes until golden brown.  Serve topped with more shredded cheese, sour cream, ranch, etc.