Ingredients
2 cups frozen corn, thawed1 can (15 ounces) black beans, rinsed and drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded reduced-fat Mexican cheese blend1 can (4 ounces) chopped green chiles, drained4 green onions, chopped1 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon pepper20 egg roll wrappersCooking sprayOptional: Salsa and reduced-fat ranch salad dressing
Preparation
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.
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.
