Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         Tablespoons   vegetable oil
1         can           Libby's "mexicorn" with Red & Green Bell Pepper
1         stalk         cilantro
1         large can     black beans
3         Tablespoon    fresh minced garlic
3         Tablespoon    cumin
2         Tablespoon    black pepper
1         pound         chicken breast (skinless & deboned)
6         burrito size  white flour tortillas
                        small slices of monteray-jack cheese
1         bag           fresh spinach or romaine lettuce
1         cup           sour cream
2         cups          shredded chedder cheese (optional)
                        Butter Crisco for Deep Frying

Preparation:

Cut and dice chicken breasts into small cubes. Heat skillet with 1 tbsp. vegeteable oil and let cook. Sprinkle with cilantro, pepper and cumin. In another large skillet, heat 2 tbsp. of vegetable oil. Add, cilantro, garlic, cumin, mexicorn, and black beans. Let cook on meduium-high heat, until cooked thoroughly, then cover and simmer. When chicken is cooked, add chicken to the corn and bean mixture, simmer. Open tortillas, place slices of cheese accross middle, for faster melting. Then add 3 tbsp. of mixture on the cheese. Lay fresh spinach pieces on top of mixture in tortilla add 3 tsp. of sour cream behind your layers. Fold, Fold in the ends and roll up. Heat butter Crisco in Deep Fryer or Pan to med- high to high heat. Place Egg Rolls in Grease. Cook until light golden brown. Cool, cut in half and serve! Enjoy! People with be amazed at the tantalizing taste!