Ingredients

  • 2 cups frozen corn-thawed and drained
  • 15 ounces black beans, canned-rinsed & drained
  • 10 ounces frozen chopped spinach, thawed and squeezed
  • 1.5 cups shredded Mexican cheese blend
  • 4 ounces green chilies, drained
  • 4 green onions, chopped
  • ¼ cup cilantro, chopped
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 21 egg roll wrappers
  • egg-beaten, to seal wrappers

Directions

Combine all but the wrappers. Place 1/4 cup of mixture in each. Roll and moisten corner with egg.
Place seam side down on baking sheet coated with cooking spray. Brush tops of rolls lightly with olive oil. Bake at 425° for 10-15 minutes. Turn 1/2 way during baking.
Serve warm with salsa, guacamole and or sour cream.

Source

Servings/Yield