Baked Southwestern Egg Rolls with black beans, spinach, chiles, and cheese make a perfect game day party appetizer or side dish – these are a hit with everyone!
Over the last few months, I have made several types of “egg rolls“. I never knew how easy it was to make them, so I always walked past them in the store intrigued, but never willing to try them.
Recently, I came across a recipe on Pinterest and while reading it over, I realized how simple they were.
Now, I love coming up with new versions!! These are SO tasty and quite healthy. My kids loved them and that made me happy since they are loaded with spinach, beans, etc.
Definitely try these, you’ll love the flavor!!
Ingredients Needed for these Baked Southwestern Egg Rolls:
Corn- I use canned, but you can also you frozen or fresh (off the cob)
Black Beans- rinsed and drained
Frozen Spinach- thawed and drained
Cheese- I used Mexican blend, you can use any kind desired, shredded
Green Chiles- drained
Green Onions- chopped
Ground Cumin
Chili Powder
Salt
Black Pepper
Cayenne Pepper
Egg Roll Wrappers- you’ll typically find these in the produce section of your grocery store
*See recipe card below for exact measurements
How to prepare these Southwestern Baked Egg Rolls:
In a large bowl, add all ingredients minus the egg roll wrappers. Mix until all is thoroughly combined.
Lay out an egg roll wrapper and place about 1/4 cup of mixture in center.
Lay the egg roll wrapper so that one corner is pointing towards you. Fold the tip closest to you over the filling. Roll a bit, take the points pointing outward and fold them in. Continue rolling and pinch top sealed.
Place egg roll on a sprayed (with cooking spray) cookie sheet.
Continue the process until all egg rolls are filled.
Spray the top of all egg rolls with cooking spray.
Place in a preheated oven (425 degrees) and bake for about 15 minutes, turning over halfway.
Serve with salsa or sour cream if desired.
Frequently Asked Questions
How do I make these ahead of time? You can prepare the mixture ahead of time and keep refrigerated. Once ready to bake, simply wrap them in the egg rolls wrappers and proceed with directions. You can prepare the mixture up to 3 days beforehand.
Can I add a meat to these? Absolutely! Cooked, shredded chicken is great in these. Cooked ground beef is also a great option!
What kind of cheese should I use in this recipe? I prefer using shredded, Mexican blend cheese. However, Colby or Pepper jack are great options too!
I have a lot of mixture left; how can I use it up? If you run out of egg roll wrappers and have leftover mixture, it makes a great dip with some crackers. You can even serve the leftover mixture in taco shells!
Check out these other great appetizer recipes
Baked Southwestern Egg Rolls
Equipment
Ingredients
- 2 cups corn
- 15 oz black beans *rinsed/drained
- 10 oz spinach *frozen, drained/thawed
- 2 cups cheese *shredded
- 4 oz green chiles *drained
- 4 green onions *chopped
- 2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 package egg roll wrappers *mine had 15 in them, some have 20
Instructions
- In a large bowl, add all ingredients minus the egg roll wrappers. Mix until all is thoroughly combined.
- Lay out an egg roll wrapper and place about 1/4 cup of mixture in center.
- Lay the egg roll wrapper so that one corner is pointing towards you. Fold the tip closest to you over the filling. Roll a bit, take the points pointing outward and fold them in. Continue rolling and pinch top sealed.
- Place egg roll on a sprayed (with cooking spray) cookie sheet. Continue the process until all egg rolls are filled.
- Spray the top of all egg rolls with cooking spray.
- Place in a preheated oven (425 degrees) and bake for about 15 minutes, turning over halfway. Serve with salsa or sour cream if desired.
Nutrition
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