INGREDIENTS
1 can corn
1 can black beans, drained
1 pack frozen chopped spinach, thawed
1 1/2 cups Mexican blend cheese, shredded
1 small can green chilies, chopped
4 green onions, chopped
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon cayenne red pepper
1 pack of 8 large soft tortillas
1. In a large bowl, combine all of the ingredients and mix well.
2. Scoop about 1/4 cup of the mixture, or a heaping tablespoon, into the center of a tortilla. Fold bottom tightly over filling, fold left and right sides towards center, and continue to roll tightly.
3. Place seam side down on a baking sheet sprayed with olive oil. Spray or brush tops of egg rolls with olive oil. Bake at 425 degrees F for about 15 minutes, turning them once around the 7 minute mark. Serve hot out of the oven with salsa, or guacamole, or both. Enjoy!
