Baked Southwest Eggrolls

• Produce

  • 1 15 oz can Black beans
  • 1/4 cup Cilantro
  • 2 cups Corn, frozen
  • 1 4 oz can Green chilies
  • 4 Green onions

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 package Egg roll wrappers

• Dairy

  • 1 1/2 cup Mexican cheese

• Liquids

  • 1 Water

• Other

  • 1 10 oz package Frozen chopped spinach, thawed and blotted dry with paper towel

Found on whoneedsacape.com

Ingredients

• 2 cups frozen corn, thawed
• 1 15 oz can black beans, rinsed and drained
• 1 10 oz package frozen chopped spinach, thawed and blotted dry with paper towel
• 1 1/2 cup shredded Mexican cheese
• 1 4 oz can chopped green chilies, drained
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 t ground cumin
• 1/2 t chili powder
• 1 t salt
• 1/2 t pepper
• 1 package egg roll wrappers
• water for sealing egg roll wrappers
• 1 avocado, mashed
• 1/4 cup sour cream
• 1/4 t garlic salt
• 1/4 t cumin

Directions

• Preheat oven to 425 degrees.
• In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Bring bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal. Using your finger, moisten remaining corner with egg. Repeat with all remaining egg roll wrappers.
• Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake for 12-15 minutes until lightly brown. Turn them halfway through baking.
• Serve with Avocado Dipping Sauce (recipe found below).
• In small bowl combine all ingredients until thoroughly combined. Use immediately.