Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Slice the chicken tenders into bite-size pieces. Dice the onion. Mince the garlic. Finely shred the Colby Jack cheese.
In a large preheated skillet, cook chicken pieces in hot oil until golden brown. Add in the rinsed and drained black beans, drained Mexican corn, diced onion, minced black olives, and minced garlic.
Measure out the ground cumin, ground chili powder, kosher salt, and freshly ground black pepper. Sprinkle over the chicken mixture and stir to combine. Cook on low for 5-7 minutes.
Sprinkle with shredded cheese. Remove from heat and allow to cool for 10-15 minutes.
Assembling the Egg Rolls
To prepare the egg rolls, moisten edges of each egg roll with water and place 3-4 tablespoons of filling in the lower half. Fold as you would per directions on egg roll package.
Place each on a baking sheet covered with aluminum foil that has been sprayed with cooking spray. Brush tops of each roll generously with vegetable oil.
Bake in preheated oven for 20-25 minutes until golden brown. Turn rolls as needed to prevent burning on one side. Remove from oven and allow to cool.
Cut in half diagonally and serve with guacamole dip, sour cream, and/or salsa. Makes 32 pieces.