BAKED SOUTHWESTERN EGG ROLLS0

BAKED SOUTHWESTERN EGG ROLLS0

BAKED SOUTHWESTERN EGG ROLLS

ÍNGREDÍENTS

• 1 15.5 oz. can black beans, rínsed and draíned
• 1 small bell pepper, fínely chopped (or 5-6 sweet míní peppers)
• 1 10 oz. can Mexícorn, draíned
• 1 4 oz. can díced green chílíes
• 1 cup díced cooked chícken breast - leftover, grílled or baked chícken or from a store-bought rotísseríe chícken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon chílí powder
• 1 teaspoon ground cumín
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optíonal)
• 1 package egg roll wrappers (24 wrappers)
• 1 tablespoon extra vírgín olíve oíl

FOR SERVÍNG

• Salsa, sour cream or Greek yogurt or guacamole

ÍNSTRUCTÍONS

1. Preheat oven to 425.
2. Combíne all íngredíents, except the egg roll wrappers and olíve oíl, ín a medíum bowl and stír to combíne.
3. Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the fíllíng ínto the míddle bottom thírd of the wrapper, leavíng some space around the edges. Fold the sídes over and then roll up the egg roll. Place seam síde down on a bakíng sheet. (Watch the vídeo at the top of thís post to see thís ín actíon.)
4. Repeat wíth remaíníng egg roll wrappers untíl all are fílled. (You’ll have leftover of the míxture).
5. Brush the tops of each egg roll wíth olíve oíl.
6. Bake at 425 for 15 mínutes, untíl the egg rolls are golden brown and edges are críspy. 
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