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Spinach & Black Bean Egg Rolls Recipe

Name: Spinach & Black Bean Egg Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20
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 chiles, drained; 4 green onions, chopped; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon pepper; 20 egg roll wrappers; Cooking spray; Optional: Salsa and reduced-fat ranch salad dressing

Taste of Home

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 shredded reduced-fat Mexican cheese blend

1 can (4 ounces) chopped green chiles, drained

4 green onions, chopped

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon pepper

20 egg roll wrappers

Cooking spray

Optional: Salsa and reduced-fat ranch salad dressing

Method

In a large bowl, combine the first 9 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.

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.

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