Name: Spinach & Black Bean Egg Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach & Black Bean Egg Rolls

1. 2 cups frozen corn, thawed -

2. 1 can (15 ounces) black beans, rinsed and drained -

3. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

4. 1 cup shredded reduced-fat Mexican cheese blend -

5. 1 can (4 ounces) chopped green chiles, drained -

6. 4 green onions, chopped -

7. 1 teaspoon ground cumin -

8. 1/2 teaspoon chili powder -

9. 1/2 teaspoon pepper -

10. 20 egg roll wrappers -

11. Cooking spray -

12. Optional: Salsa and reduced-fat ranch salad dressing -

How to cook deliciously - Spinach & Black Bean Egg Rolls

1. Stage

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.

2. Stage

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.