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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    20 egg rolls

Ingredients

  • 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 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

Directions

  • 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.
    Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
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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Reviews

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Average Rating:
  • Cheri Beck
    May 25, 2019

    My family loves these. We do add chicken, and then freeze the leftovers which make excellent meals for college kids! Both of my girls have loved having these in their dorm freezer.

  • Hope10910
    Feb 11, 2015

    s

  • mimimcin
    Jun 22, 2013

    No comment left

  • hbschry
    Sep 24, 2011

    No comment left

  • revjoannrom828
    May 5, 2011

    These egg rolls were out of this world. I love the fact they are baked, because I can't eat fried egg rolls. The corn & black beans were wonderful combined with all the spiced. You won't be disappointed when making these.

  • TwinSoccerMom
    Apr 20, 2011

    No comment left

  • Heth202
    Jan 31, 2011

    No comment left

  • Pinstripes
    Sep 23, 2010

    Have made these twice now. Last time we doubled the recipe and froze them. I love that they are baked (not fried) but still crispy and full of veggies. They're a hit every time!

  • suzannekendell
    Jun 9, 2010

    No comment left

  • Michell408
    Apr 1, 2010

    Very tasty. My package of egg rolls came with 15 and I used about 1/3 cup filling for each. I think next time I will brush with olive oil or butter to get a more crunchy egg roll wrap. They were a little dry.