Day 2 of Two Week Food Challenge

So we had tons of pizza rolls left over. I ended up putting them in the fridge and decided we could have both the pizza rolls and some Southwestern Egg Rolls for Lunch and Supper. This recipe is pretty simple, just a little time consuming. I ended up making some homemade guacamole to go with it.

Ingredients:

• 2 cups frozen corn, thawed
• 1 can (15 OUNCES) black beans, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
• 1 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) chopped green chilies, drained
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne red pepper
• 1 package egg roll wrappers
• **1 egg beaten for sealing egg roll (can substitute water)

Preheat oven to 425*F
Mix all ingredients together except egg and wrappers.
Using a measuring cup, place 1/4 cup mixture in middle of wrapper (place wrapper with corners facing N,S, E, & W). Fix mixture to a line going across wrapper (west to east). Fold east corner of the wrapper in then south corner up. Fold West corner over. Roll entire roll upward towards last corner. Spread egg on last part of corner before completely rolling up so it will stay sealed shut. Place on greased pan edge side down. Once finished, brush tops lightly with olive oil. Bake for 10-15 mins, turning them over halfway through cooking.
Serve with guacamole, salsa or sour cream.