Spinach and Black Bean Egg Rolls

Submitted by AndreaVT96

"Have not made these yet, posting for safe-keeping. Lower calorie and fat and they sounded yummy. Found in April/May '09 issue of "Healthy Cooking" magazine."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 20 eggrolls
• Serves: 20

ingredients

• 3 cups frozen corn, thawed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 (4 ounce) can chopped green chilies, drained
• 4 green onions, chopped
• 1 teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon pepper
• 20 egg roll wraps

directions

1. In a large bowl, combine the first nine ingredients.
2. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.).
3. Fold bottom corner over filling.
4. Moisten remaining corner with water; roll up tightly to seal. Repeat.
5. Place seam-side down on baking sheets coating with cooking spray. Spray tops of egg rolls with cooking spray.
6. Bake at 425 degrees for 10-15 minutes or until lightly browned.
7. Serve warm with salsa or reduced-fat ranch dressing, if desired.
8. Refrigerate leftovers.