Monday, February 2, 2015

Southwestern Black Bean and Spinach Egg Rolls: Made by Cori!

    Cori really outdid herself for our virtual Super Bowl party!  She was eating good.  She knew her stuffed mushrooms would have us all drooling.  She has seen us gorge ourselves on them before.  These, however were a fun new recipe.  We may have to plan a family gathering soon so that we can try them in person!

    She said she has made these a few times and has really enjoyed them.  She likes to dip hers in sour cream and homemade salsa. YUM!

Cori's Southwestern Black Bean and Spinach Egg Rolls


2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 4 oz can diced green chiles, drained
1/4 cup chopped green onions
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper to taste
24 egg roll wrappers

Sour cream and salsa for dipping

  1. Preheat oven to 425 F
  2. Mix together vegetables and spices.  Add salt and pepper to taste
  3. Place about 1/4 cup of filling onto an egg roll wrapper and roll like you would a burrito
  4. Place seam side down on a greased cookie sheet.  Repeat with remaining filling and wrappers
  5. Bake for 8 minutes, then turn egg rolls over.  Return to oven for another 8 minutes
I am definitely going to have to try these soon!

1 comment:

  1. You don't know how excited when I read that you bake these Cori. I must make them!


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