Southwestern Egg Rolls
I have been on a real kick to make every food item that I have pinned. Maybe it is fall cleaning inspired, but I am working on nailing down a good amount of recipes that are healthy, easy, and most important, that we both like! I like to look for meals that are easy to make meat free for me, and add meat for the Mr. and this one fit the bill.
Recipe adapted from:
1 cup frozen corn, thawed
1 chicken breast, cooked and shredded (I just boiled mine until cooked through and then shredded it with a fork)
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
16 egg roll wrappers (my package came with 20 the last 4 you will see what I did with tomorrow the last four tomorrow!)
Preheat the over to 425 F. Meanwhile, In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. If you feed a meat eater and a veggie at your house, I roughly divided the ingredients, and added the chicken to his. This was perfect for us portion wise there would be less for me, and more for him. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip pointing to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue to roll into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Continue with the rest of the wrappers and filling. Spray each side with cooking spray. Bake for 15 minutes, flipping halfway. Serve warm, with salsa and sour cream!
Let me know what you think? Do you have to cook a meal several ways to please your family?