Monday, October 24, 2011

Baked Southwest Eggrolls

from, slightly modified

*Makes about 2 dozen


1 tablespoon olive oil

1 medium yellow or red onion, diced

2 cloves garlic, finely minced

1 green or red pepper, diced small

1 can black beans, rinsed and drained

10 ounces frozen, chopped spinach, defrosted and liquid squeezed out

1 cup canned corn, drained

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

2-3 cups shredded cheese, Jack or Cheddar

2-3 dozen small, fajita-size flour tortillas

Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.

In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 5-6 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the peppers and cook over medium or medium-high heat, stirring occasionally, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, and seasonings. Mix well and cook until the mixture is heated through. Remove from heat, and add the cheese.

Roll the bundles: warming the tortillas helps a little, but isn't necessary. Place some of the filling on each tortilla and roll up tightly, burrito/egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets.

Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through (you can turn them once, if you want, although not necessary).

A great dipping sauce for these is salsa and sour cream mixed together.

Feel free to add jalapeno, cilantro, chicken, etc.