Baked Southwestern Egg Rolls

Here's a quick, simple recipe for southwestern egg rolls - baked, not fried!!

These are easy to make and would be great at a shower or any sort of party/potluck that you need to bring an appetizer for.

Baked Southwestern Egg Rolls
(Source: Mix-and-Match Mama)

Ingredients
2 c. frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 (9 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 c. shredded mexican cheese
1 can (7 oz) green chiles, drained
4 green onions, chopped
1 Tbsp. ground cumin
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. cayenne pepper
1 pkg egg roll wrappers

Preheat oven to 425ºF.
Line baking sheet with aluminum foil and spray with cooking spray (Pam).

In large bowl, mix together all ingredients.  Using a small spoon, scoop a small amount onto egg roll. *Best to follow the instructions on the egg roll wrapper on how to fill and wrap them - they usually come with pictures and directions, which is what I used. Seal the egg roll, place on baking sheet.  Repeat until baking sheet is full.  Next, spray the tops of the egg rolls with cooking spray (lightly spray).

Bake for approx 15 minutes - flipping once half way through.

Enjoy!!