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Ingredientes
- 2 cups shredded Mexican blend cheese
- 2 cups frozen corn, thawed
- One 15 oz. can black beans, rinsed and drained
- One 8 oz. bag fresh spinach, cooked and squeezed dry, chopped
- One 4 oz. can diced green chiles, drained
- 1/4 cup onion, chopped
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- One 16 oz. package egg roll wrappers
- 1 egg, slightly beaten
- 1 tsp water
Direcciones
- Preheat the oven to 425 degrees F.
- Spray a rimmed baking sheet generously with cooking spray.
- In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt.
- Stir together, making sure to break up the clumps of spinach.
- Have a small bowl of water ready for moistening your fingers.
- Beat egg and 1tsp. water
- Lay one egg roll wrapper out on a work surface and moisten the edges with your finger.
- Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners.
- Fold the corners over the filling, gently pressing down on either side to secure the fold.
- Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll.
- Place on the prepared baking sheet and repeat until all of the filling has been used.
- Brush the tops and sides of the egg rolls generously with beaten egg.
- Bake until golden brown all over, 15 to 20 minutes.
- Serve with salsa fo dipping
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 16 servings | |
| Calories 236 | |
| Calories from Fat 49 | 21% |
| Total Fat 5.49g | 7% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 427mg | 18% |
| Potassium 482mg | 14% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.32g | 1% |
| Protein 12.27g | 20% |
