Dinner Tonight

This year I've been making it a goal to try a new recipe at least once a week. For this week's new recipe, I made Baked Southwestern Egg Rolls from Annie's Eats. I've tried several recipes off her website and have really enjoyed almost all of them. This one was particularly good and super easy (a key ingredient for my selection process).

The original recipe is everything in brown and the green is what I changed or added

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Ingredients:

2 cups frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

1 red pepper, chopped

2 cups shredded Mexican cheese blend

1 (4 oz.) can diced green chiles, drained (I forgot to get these, so I didn't use them and didn't think it missed anything)

4 green onions, chopped

1 tsp. ground cumin

½ tsp. chili powder

1 tsp. salt

½ tsp. pepper

¼ tsp. cayenne pepper (I didn't use any of this because I didn't have it. I think it still had plenty of flavor without it)

1 package egg roll wrappers (about 24 total) (You'll likely have to go to an Asian Market for these. I asked for egg roll wrappers, and the store manager gave me spring roll wrappers - same thing, if that happens to you)

Directions:In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center (I did about 1/3 cup - I thought 1/4 was a little stingy and I wanted ours to be more of a meal than a snack). Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa (and avocado).

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I didn't make her homemade salsa, but it also looks pretty good. You'll see the link to that on the recipe's webpage below.

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Click here for the full recipe webpage