Veggie Southwestern Egg Rolls (Baked)

I am always looking for new recipes to try. Thanks to Pinterest, my list of recipes to try keeps growing and growing. These egg rolls have black beans, corn, spinach, green chiles, cheese and spices wrapped up inside. I love the fact these are baked and not fried. I enjoy egg rolls, but I don't enjoy the grease that usually comes along with them. You can easily make these meal worthy if you serve them with Spanish rice and refried beans. Chips and salsa would also be a nice addition. These egg rolls were delicious, although next time I might leave out the spinach. I was not a huge fan of the spinach in the mix. For variety, I might add some cooked shredded chicken.

Southwestern Egg Rolls - from Annie's Eats

2 c. frozen corn, thawed
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed
2 c. shredded Mexican cheese
1 (4 oz.) can diced green chiles
6  green onions, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 pkg. egg roll wrappers (my package made 19 egg rolls)





Combine everything together except the egg roll wrappers, and mix well. Place an egg roll wrap on a flat surface with a flat edge facing you. (I wrapped my egg rolls differently than most people....this is probably why I struggled wrapping them! Usually a corner point towards you.) Place 1/4 c. filling in the middle of wrapper. Fold the edge closest to you over the mix, roll slightly, and fold the side edges towards the center. Continue to roll the wrapper until a small part of the edge is still free. Dip a finger in water and brush it onto the free edge, finish rolling and create a seam.

Heat the oven to 425 F. Lightly coat a cookie sheet with cooking spray. Place egg rolls seam side down on the baking sheet and brush the tops lightly with olive oil. Bake for 15 minutes, or until lightly brown, turning halfway through baking.