Baked Southwestern Egg Rolls
Healthy, delicious, and easy to make: Baked Southwestern Egg Rolls are the perfect game-day snack or quick dinner option.
Ingredients
- 1 cup diced cooked chicken breast leftover or rotisserie
- 1 15.5 oz. can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 10 oz. can Mexicorn, drained
- 1 small bell pepper finely chopped (or 5-6 sweet mini peppers)
- 1 4 oz. can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 package egg roll wrappers 24 wrappers
- 1 tablespoon extra virgin olive oil
- salsa sour cream or Greek yogurt, or guacamole
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, mix together all ingredients except for the egg roll wrappers and olive oil.
- Take an egg roll wrapper and lay it flat on your counter. Spoon about 3-4 tablespoons of the filling onto the bottom third of the wrapper, leaving space around the edges. Fold the sides in, then roll up the egg roll. Place it seam side down on a baking sheet.
- Repeat with the remaining wrappers and filling. You may have some filling left over.
- Brush the tops of each egg roll with olive oil.
- Bake in the oven for 15 minutes or until the egg rolls are golden brown and crispy on the edges.
- Serve them warm with your choice of salsa, sour cream, Greek yogurt, or guacamole.