Spinach & Black Bean Egg Rolls
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 20 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
Ingredients
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2 cups frozen corn, thawed
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1 can (15 ounces) black beans, rinsed and drained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 cup shredded reduced-fat Mexican cheese blend
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1 can (4 ounces) chopped green chiles, drained
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4 green onions, chopped
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon pepper
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20 egg roll wrappers
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Cooking spray
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Optional: Salsa and reduced-fat ranch salad dressing
Directions
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1.
In a large bowl, combine the first 9 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.
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2.
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.
Nutrition Facts
1 each: 147 calories, 2g fat (1g saturated fat), 7mg cholesterol, 298mg sodium, 26g carbohydrate (1g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
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