1-Saute the base: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add ½ cup finely diced red bell pepper, ½ cup finely diced red onion, and 2 minced garlic cloves. Saute 3-4 minutes until softened.

2-Toast spices: Stir in 1 teaspoon kosher salt, ½ teaspoon pepper, 1 tablespoon chili powder, and ½ teaspoon ground cumin. Cook 1 more minute.

3-Add fillings: Mix in 1 can (15 ounces) drained and rinsed black beans, 1 cup frozen corn, 1 cup small-diced rotisserie chicken, 2 tablespoons fresh lime juice, and 1 tablespoon hot sauce.

4-Wilt spinach: Add 4 cups baby spinach, cook 2-3 minutes until wilted.

5-Thicken: Pour in ½ cup low sodium chicken broth, stir, and cook 2-3 minutes until slightly thick.

6-Finish filling: Remove from heat. Stir in 1 cup shredded pepper jack cheese and ¼ cup finely chopped fresh cilantro. Cool slightly.

7-Assemble: Place ⅓ cup filling in center of each burrito-sized flour tortilla. Fold sides, roll tightly like a burrito.

8-Fry: Heat remaining ¼ cup avocado oil in skillet. Fry seam-side down until golden, 1-2 minutes per side, turning edges. Drain on paper towels.

9-Oven Method for Healthier Rolls Preheat to 375°F (190°C). Brush sheet pan with avocado oil, place rolls seam-side down, brush tops. Bake 12 minutes for golden crust.

10-Make the dip: Blend ¾ cup ranch dressing, ½ avocado, 1 tablespoon lime juice smooth. Serve warm rolls with dip. First time? Don't overfill to avoid bursting.