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Spinach & Black Bean Egg Rolls

 Spinach & Black Bean Egg Rolls
Black beans and spinach provide lots of healthy nutrients in these delicious baked egg rolls. Rolling them up is a cinch, too! Try one, you'll see! Melanie Scott - Amarillo, Texas
20 ServingsPrep/Total Time: 30 min.


  • 2 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 20 egg roll wrappers
  • Cooking spray
  • Salsa and reduced-fat ranch salad dressing, optional


  • In a large bowl, combine the first nine ingredients. Place 1/4 cup
  • mixture in the center of one egg roll wrapper. (Keep remaining
  • wrappers covered with a damp paper towel until ready to use.) Fold
  • bottom corner over filling. Fold sides toward center over filling.
  • Moisten remaining corner with water; roll up tightly to seal.
  • Repeat.
  • Place seam side down on baking sheets coated with cooking spray.
  • Spray tops of egg rolls with cooking spray. Bake at 425° for
  • 10-15 minutes or until lightly browned. Serve warm with salsa and
  • dressing if desired. Refrigerate leftovers. Yield: 20 egg rolls.

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Spinach & Black Bean Egg Rolls (continued)

Nutritional Facts: 1 egg roll (calculated without salsa and dressing) equals 147 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 298 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer