You had me at Black Beans & Corn and Culinary Confession No. 4

Hi, Friends and Happy February!  I’ve been home sick the last few days.  Sleeping and eating have all I’ve been able to accomplish lately.  “They” say feed a cold, right?  {who are “they” anyway…and why do we listen to them?}

Luckily, I’ve been able to surf the web for dinner inspiration and today I was able to put together dinner from one of my pins over at Pinterest.  These Southwest Egg rolls use the same filling as my beloved Veggie Enchilada recipe from Martha Stewart.  I’ve been leery about trying egg roll wrappers, but I needn’t have been!  These were incredibly easy to put together.  And equally as tasty.

Southwest Egg Rolls

Ingredients:

2 cups frozen corn, thawed
1 {15oz} can black beans, rinsed and drained
1 {10oz.} package frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella*
1 {4oz.} can diced green chiles, drained
4 green onions, chopped
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tsp ground red pepper
1 package egg roll wrappers

Method:

Mix all ingredients, except egg roll wrappers.  Blend well.  Place a wrapper on counter with one corner facing you.  Place 1/4 cup of filling on wrapper and roll once.  Fold in the two side points {sort of like an envelope}.  Continue rolling until just the tip of the fourth point is showing.  Moisten finger with water or beaten egg yolk and moisten point of egg roll wrapper.  Complete roll and press point to seal.  Continue with remaining wrappers and filling.

Preheat oven to 425 degrees.  Lightly spray cookie sheet with cooking spray.  Place filled egg rolls on cookie sheet, seam side down.  Lightly coat each roll with cooking spray.  Bake for 15 minutes, until lightly browned, turning egg rolls once.  Serve warm, with salsa {or guacamole…our avocados aren’t ripe yet :(}

*Notes:  I like to use shredded pepper jack, but mozz was all I had in the ‘fridge.

Recipe adapted from Annie’s Eats

Culinary Confession #4

I can’t get enough salsa lately…and since tomatoes aren’t in season-we’ve been using canned diced tomatoes.

2 cans Fire Roasted Tex Mex style diced tomatoes
1/2 white onion, chopped
3 jalepenos, with seeds, chopped
4 cloves garlic, minced {we use a garlic press}
Salt
1/4 cup dried cilantro {normally we use fresh, but we were plumb out!}