Spinach & Black Bean Egg Rolls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Black beans and spinach provide lots of healthy nutrients in these delicious baked egg rolls. Rolling them up is a cinch, too! Try one, you'll see! Melanie Scott - Amarillo, Texas Ingredients:
2 cups frozen corn, thawed |
1 can (15 ounces) black beans, rinsed and drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
1 can (4 ounces) chopped green chilies, drained |
4 green onions, chopped |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon pepper |
20 egg roll wrappers |
cooking spray |
salsa and reduced-fat ranch salad dressing, optional |
Directions:
1. In a large bowl, combine the first nine ingredients. 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.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
2. Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Yield: 20 egg rolls.
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