020 -- Southwest Veggie Eggrolls

While scouring the food blogs I ran across this recipe at Ezra Pound Cake. It spoke to me and I've been thinking about it ever since I read this recipe. After a great day of springtime fun it was definitely what the doctor ordered -- and at 2 WW points per eggroll it isn't too shabby on the health side. Taste-wise this was absolutely A-Ma-Zing! Plus it was good and filling. I would serve with greek yogurt or some guacamole if I had one of them on hand.

Materials
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
10 oz package chopped spinach, thawed and dried
1 1/2 cup colby jack or mexican cheese
4 oz can of diced green chiles, drained
4 green onions, chopped
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
dash cayenne pepper
20 eggroll wrappers

Methods
Combine everything except the eggrolls and mix well.


Place about 1/4 cup of mixture on top of an eggroll wrapper.

Wrap eggrolll up. Roll one corner towards center. Continue rolling and fold sides over center. Wet final corner and roll up to seal. This recipe should make about 20 eggrolls in this manner.

Spray baking sheet with vegetable oil spray. Place eggrolls seam-side down on baking sheet. Spray top of eggrolls with vegetable oil spray. Bake for about 15 minutes at 425 F, until crispy and brown. Turn eggrolls once during cooking.

Serve and ENJOY!