Ingredients
1 cup fresh baby spinach, chopped2 tablespoons finely chopped red onion2 tablespoons finely chopped sweet red pepper1 jalapeno pepper, seeded and minced1 tablespoon canola oil1/3 cup frozen corn, thawed1/4 cup black beans, rinsed and drained1/8 teaspoon saltDash cayenne pepperDash ground cumin3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend4 ounces reduced-fat cream cheese30 wonton wrappersCooking spray
Preparation
In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.
