Baked Southwestern Egg Rolls.

I used to love the southwestern egg rolls at Chili's back in the day. Nowadays, Dave and I try not to eat at places like that (unless we're out on the road and have no other choices). Plus, with me being a vegetarian (technically pescatarian since I do eat some fish), I wouldn't eat the egg rolls at Chili's now anyway since they have chicken in them. Not to mention the fact that Chili's version is fried with who knows what other bad things thrown in...

...but of course these baked egg rolls immediately got my attention on good old Pinterest, we made a lot of changes to it so here's how we made ours...

Ingredients >>

1 10oz package frozen spinach

1 15oz can black beans, drained and rinsed

2 cups Mexican blend cheese

1 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1 package egg roll wrappers (We got ours at Target- in the fruits and veggies section)

Saute spinach. Mix all ingredients (other than egg rolls) in a large bowl until blended. Scoop out about 1/4c of the mixture onto a wrapper (with the corner pointed towards you) and fold corner up. Then fold the two side corners over and roll. Dip your finger in water and seal the corner.

Repeat until mixture is gone. We used about 1/2 the egg roll wrappers.

Lay egg rolls sealed side down on a greased pan. Bake at 425 for 15 minutes, turn them over half way through so they don't burn.

Enjoy! We loved these so much we've already made them twice in one week! The second time we made them without the beans. Next time we'd like to do more vegetables, it's such an easy recipe it's easy to mix it up. They go perfect with some sour cream and salsa...mmm...