Spinach & Black Bean Egg Rolls

Name: Spinach & Black Bean Egg Rolls
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 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

12 ingredients

5 steps

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 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
3

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.
4

Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a
5

in a preheated 350° oven until crisp and heated through.