Keyword: appetizer, black beans, egg rolls, eggrolls, southwest
2cupsfrozen corn, thawed
115 oz canblack beans, rinsed
19 ozpackage frozen chopped spinach, thawed and squeezed dry with paper towel
3cupsshredded Mexican Cheese
17oz candiced green chiles, drained
4green onions, finely chopped
1packageegg roll or wonton wrappers
Preheat oven to 425F.
Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.