Southwestern Spring Rolls

Name: Southwestern Spring Rolls
Prep time: 30 min
Total time: 30 min
Yield: 15 Spring rolls
Ingredients: 16 ounces black beans, rinsed and drained; 16 ounces corn, drained; 2 cups fresh washed and drained spinach; 1/4 cup fresh cilantro, chopped; 2 garlic cloves, pressed; 1/4 cup onion, minced; 2 jalapenos, chopped; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 15 prepared fajita whole wheat tortillas; 2 cups grated colby or 2 cups monterey jack cheese; 7 tablespoons cooking oil; prepared salsa; sour cream

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Recipe by JuliaTN

This is a modification of a Chili's recipe (I made it up and don't usually measure so pretty much everything is approximate)

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READY IN: 30mins

YIELD: 15 Spring rolls

UNITS: US

INGREDIENTS

Nutrition

16

ounces black beans, rinsed and drained
16

ounces corn, drained
2

cups fresh washed and drained spinach
¹⁄₄

cup fresh cilantro, chopped
2

garlic cloves, pressed
¹⁄₄

cup onion, minced
2

jalapenos, chopped
¹⁄₂

teaspoon chili powder
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon fresh ground black pepper
15

prepared fajita whole wheat tortillas
2

cups grated colby or 2 cups monterey jack cheese
7

tablespoons cooking oil
prepared salsa
sour cream

DIRECTIONS

Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.
Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.
Heat frying pan to med/high heat (I use an electric range and set it to 7).
Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.
Garnish with salsa and sour cream.

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