Baked Southwest Rolls

By kayjayjohnson

Ingredients

• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chilies, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 package egg roll wrappers (mine had 20 wrappers in it)

Details

Adapted from thesweetslife.com

Preparation

Step 1

1. Combine all ingredients except the egg roll wrappers in a large bowl. Mix with a spoon to combine everything well.

2. On a flat work surface, lay one egg roll wrapper with one of the corners facing you. Place 1/4 cup of filling in the center of the wrapper.

3. Fold the corner closest to you up over the filling. Continue to roll away from you, pulling in the corners on the two sides and folding them in toward the center.

4. Keep rolling into a cylindrical shape until a small part of the remaining corner (farthest away from you) is free. Press the corner into the egg roll and, with your finger dipped in a bit of water, press the corner to seal the egg roll.

5. Repeat with remaining egg roll wrappers. (You may have some filling leftover) Place all egg rolls seam side down on a greased baking sheet. Spray lightly with cooking spray. Bake at 425F for 15 minutes, or until lightly brown, turning halfway through baking.

6. Serve warm with salsa and sour cream. (Leftovers can be reheated in the microwave)