BAKED SOUTHWEST EGG ROLLS

Baked Southwest Egg Rolls image

Provided by Steph

Yield 6

Number Of Ingredients 14

Previous Next

Ingredients

1 Tablespoon olive oil
2 Tablespoons minced green onion
2 Tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup canned black beans (drained and rinsed)
2 Tablespoons frozen chopped spinach (thawed and drained)
2 Tablespoons diced jalapeño peppers (remove seeds for less heat)
1 boneless, skinless chicken breast (cooked and diced)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
pinch of cayenne pepper
3/4 cup shredded Monterey Jack cheese
egg roll wrappers

Steps:

Preheat oven to 400 degrees F.
Add olive oil to a large skillet over medium-high heat.
Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
Remove from heat and stir in the cheese.
Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
Place egg rolls on a baking sheet sprayed with nonstick cooking spray.
Spray the tops of egg rolls with cooking spray.
Bake for 20 minutes, or until golden brown, flipping halfway through.

Nutrition Facts : Servingsize 1 serving, Calories 412 kcal, Fat 23 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 1480 mg, Carbohydrate 19 g, Sugar 3 g, Protein 34 mg