Southwest Egg Rolls

Name: Southwest Egg Rolls
Ingredients: 1 cup fresh baby spinach, chopped; 2 tablespoons finely chopped red onion; 2 tablespoons finely chopped sweet red pepper; 1 jalapeno pepper, seeded and minced; 1 tablespoon canola oil; 1/3 cup frozen corn, thawed; 1/4 cup black beans, rinsed and drained; 1/8 teaspoon salt; Dash cayenne pepper; Dash ground cumin; 3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend; 4 ounces reduced-fat cream cheese; 30 wonton wrappers; Cooking spray

14 ingredients

3 steps

Ingredients

1 cup fresh baby spinach, chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1 tablespoon canola oil
1/3 cup frozen corn, thawed
1/4 cup black beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground cumin
3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
4 ounces reduced-fat cream cheese
30 wonton wrappers
Cooking spray

Directions

1

In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
2

Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3

Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.