Spinach and Black Bean Egg Rolls

These egg rolls are baked instead of fried.  They are healthy, and easy to make.  What more can you ask for?

Ingredients:

2 cups frozen corn, thawed

1 can (15 oz) black beans, rinsed and drained

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup (4 oz) shredded Mexican-blend cheese

1 can (4 oz) chopped green chiles, drained

4 green onions, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

20 egg roll wrappers

cooking spray

salsa and ranch salad-dressing, optional

Directions:

In a large bowl, combine the first 9 ingredients.  Place 1/4 cup of mixture in the center of one egg roll wrapper.  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 degrees for 10-15 minutes or until lightly browned.  Serve warm with salsa and salad-dressing, if desired.