crispy mexican “spring rolls”

By MelanieAnn

Ingredients

• black beans - 1 cup, canned, drained
• corn - 1/2 cup, canned, drained
• cilantro - 2 tbsp, chopped
• salsa - 1/2 cup
• red onion - 1/2, finely diced
• jalepeno - 1, finely diced optional
• chipotle powder - 1 tsp or 1 tbsp adobo fom canned chipotles optional
• avocado - 1, cubed
• chicken breast - 1, cooked and diced in small pieces
• cheese - 1/2 cup, shredded, cheddar or mexican blend
• lime - juice of 1
• salt and pepper - to taste
• phyllo pastry - 1 package, frozen, then thawed - or fresh
• vegetable oil - for brushing phyllo

Details

Adapted from comfortablefood.com

Preparation

Step 1

Pre heat the oven to 400 F (200 C).
In a medium bowl, mix all ingredients (black beans through cheese) together well, then squeeze the lime over the mixture, generously salt and pepper and stir thoroughly.
Place a piece of phyllo on your counter and cut it in half.
Generously brush oil over the pastry, then roll up each short side about 4 or 5 times.
Place about 1/3 cup of black bean mixture in the center, then tightly roll up the spring roll, making sure the seam is on the bottom.
Move the roll to a baking sheet covered with baking paper and repeat until all the filling and/or pastry is used up.
Generously brush all the rolls with vegetable oil, and bake until golden brown and crispy, about 20 - 30 minutes.
Serve with salsa and sour cream (creme fraiche).