Spinach & Black Bean Egg Rolls

ChubbyBunny

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 (4 ounces) 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.

Yield: 20 egg rolls.

Nutrition Facts
One serving: 1 egg roll (calculated without salsa and dressing)
Calories: 147
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 298 mg
Carbohydrate: 26 g
Fiber: 2 g
Protein: 7 g

ChubbyBunny

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 (4 ounces) 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.

Yield: 20 egg rolls.

Nutrition Facts
One serving: 1 egg roll (calculated without salsa and dressing)
Calories: 147
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 298 mg
Carbohydrate: 26 g
Fiber: 2 g
Protein: 7 g