Spinach and Black Bean Egg Rolls |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Have not made these yet, posting for safe-keeping. Lower calorie and fat and they sounded yummy. Found in April/May '09 issue of Healthy Cooking magazine. Ingredients:
3 cups frozen corn, thawed |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 cup shredded reduced-fat mexican cheese blend |
1 (4 ounce) can chopped green chilies, drained |
4 green onions, chopped |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon pepper |
20 egg roll wraps |
Directions:
1. In a large bowl, combine the first nine ingredients.
2. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.).
3. Fold bottom corner over filling.
4. Moisten remaining corner with water; roll up tightly to seal. Repeat.
5. Place seam-side down on baking sheets coating with cooking spray. Spray tops of egg rolls with cooking spray.
6. Bake at 425 degrees for 10-15 minutes or until lightly browned.
7. Serve warm with salsa or reduced-fat ranch dressing, if desired.
8. Refrigerate leftovers.
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