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Baked Southwestern Egg Rolls

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Ingredients
  

  • 2 cups frozen corn, thawed
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dried
  • 1½ cup shredded Mexican cheese blend
  • 1 4-ounce can chopped green chilies, drained
  • 4 green onions, chopped
  • ¼ cup cilantro, chopped
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. cayenne red pepper
  • 1 package egg roll wrappers
  • 1 egg, beaten, for sealing egg roll or substitute water
  • Guacamole, optional
  • Sweet and sauce, optional

Instructions
 

  • Pre-heat oven to 425°F.
  • 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; generally, directions are on egg roll wrapper.
  • Using your finger, moisten remaining corner with egg; repeat.
  • Place seam-side down on a baking sheet coated with cooking spray.
  • Brush tops of egg rolls lightly with olive oil.
  • Bake for 10 - 15 minutes until lightly brown.
  • Turn them halfway through baking.
  • Serve warm with guacamole or sweet and sour sauce.

Notes

You can substitute sautéed chopped bell pepper for the spinach.