Southwest Eggrolls
Baked eggrolls packed with flavor!
Ingredients
- 10-12 oz Frozen Chopped Spinach
- 10-12 oz Frozen Corn
- 1 15 oz can Black Beans
- 1 4 oz can Green Chiles
- 1 tsp Cumin
- 1 tsp Salt
- ½ tsp Chili Powder
- ½ tsp Black Pepper
- ½ tsp Cayenne Pepper
- 8 oz Shredded Cheese (I use Mexican)
- 1 1-lb pkg Eggroll Wrappers
- Avocado Ranch Dressing (optional - for dipping)
Instructions
- Preheat oven to 425 °F
- Spray a baking sheet with cooking spray and set aside.
- Cook the Spinach according to package instructions (microwave). Drain, rinse, and squeeze excess moisture out. Add to large mixing bowl.
- Cook the Corn according to package instructions (microwave). Drain and rinse. Add to large mixing bowl.
- Drain and rinse the black beans. Add to mixing bowl.
- Drain and rinse the green chiles. Add to mixing bowl.
- Combine cumin, salt, chili powder, black pepper, and cayenne in a very small bowl. Mix well.
- Stir all of the ingredients in the large mixing bowl, then sprinkle the spices in. Mix well.
- Add shredded cheese to the mixture. Mix well.
- Put a tiny bit of water in the bowl you used for the spices. You will use this to "seal" the eggrolls.
- Place about 2 spoonfuls of mixture into an eggroll, and wrap it up: flip up the bottom first, then the sides, then fold over the top and add a little dab of water to "seal" the eggroll.
- Repeat for each eggroll, and place them on a sprayed baking sheet. Bake at 425 for 6 minutes. Flip the eggrolls, and bake another 6 minutes. Let cool for a few minutes, as they will be HOT!