I do a lot more cooking for multiple people now and it’s a nice change from cooking for one! Trying to make healthy items for everyone is difficult but luckily the group is pretty open to most recipes I want to try. This one was a hit, and I was having trouble keeping everyone away from the mixture before I could get it into the wrappers! Definitely something you could put on a salad as well. I adjusted the recipe for myself since I do not like frozen corn and didn’t want to add spinach to the egg rolls. I added peppers per the note in the original recipe found here http://www.nutritiouseats.com/baked-southwestern-eggrolls-meal-planning/. I forgot to follow the recipe and saute the pepper though, and next time I’ll try that. I tried to compensate by extended the cook time in the oven but that just made them too crispy.
Baked Southwestern Eggrolls
– 2 red peppers
– 1 green pepper
– 1 can (15 oz) black beans, rinsed and drained
– 1 1/2 cup shredded Mexican cheese blend
– 1 can (4 oz) chopped green chilies, drained
– 4 green onions, chopped
– 1/4 cup chopped cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 teaspoon cayenne red pepper
– 1 package (21) egg roll wrappers
**1 egg beaten for sealing egg roll (can substitute water)
1. In a large bowl, combine everything but the egg roll wrappers.
Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil.
3. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking. Don’t over cook or the crust will get too hard.
4. Serve warm with salsa, guacamole and/or sour cream.