1-Make the Avocado Ranch: blend 3/4 cup ranch dressing, 1/2 avocado, and 1 tablespoon lime juice until smooth; set aside. This avocado ranch dip recipe is creamy perfection.

2-Heat 1 tablespoon avocado oil in a large skillet over medium. Sauté 1/2 cup diced red bell pepper, 1/2 cup diced red onion, and 2 minced garlic cloves for 3 to 4 minutes until softened.

3-Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon chili powder, and 1/2 teaspoon ground cumin; cook 1 minute to bloom the flavors.

4-Add the 15-ounce can black beans (drained), 1 cup frozen corn, 1 cup diced rotisserie chicken, 2 tablespoons lime juice, and 1 tablespoon hot sauce; stir to combine.

5-Add 4 cups baby spinach and cook 2 to 3 minutes until wilted.

6-Pour in 1/2 cup low-sodium chicken broth, cook 2 to 3 more minutes to slightly thicken the mixture.

7-Remove from heat and stir in 1 cup shredded pepper jack cheese and 1/4 cup chopped cilantro; allow to cool slightly. This southwest egg rolls with chicken and cheese filling is now ready.

8-Assemble: lay a burrito-sized tortilla flat, place about 1/3 cup filling in center, fold sides and roll tightly like a burrito. Repeat for remaining tortillas and filling.

9-Heat remaining 1/4 cup avocado oil in a skillet over medium. Fry egg rolls seam-side down until golden, about 1 to 2 minutes per side, turning edges for even color. Drain on paper towels.

10-Slice diagonally and serve with the avocado ranch. For a spicy kick, whip up a quick spicy salsa recipe: dice tomatoes, onion, jalapeño, cilantro, lime juice, and salt.