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Southwestern Egg Rolls

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This is one of mine and my sister’s favorite recipes 🙂 My sister got it off of Pinterest somewhere, so it is not an original.

Southwestern Egg Rolls

1 15 oz. black beans, drained
2 c. fresh spinach leaves, chopped (about 3 handfuls, usually I put even more!)
2 c. shredded Mexican cheese
1 7 oz. can diced green chilies, drained
4 green onions, finely chopped
1 t. ground cumin
1/2 t. chili powder
1 t. salt
1/2 t. cayenne pepper
15-18 corn tortillas or homemade savory crepes

Preheat oven to 425 degrees F, and spray 2 baking sheets with olive oil. Mix all ingredients (except for tortillas), and use a spoon to scoop the mix onto a corn tortilla or crepe. Roll the tortillas and put onto the tray. Repeat with all of the filling. Spray the “egg rolls” again, and sprinkle with salt. Bake for 15 minutes, or until the filling in warm through and the edges are slightly browned.

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4 thoughts on “Southwestern Egg Rolls

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