Vegan Southwestern Egg Rolls

Name: Vegan Southwestern Egg Rolls
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp canola oil; 1/2 large red bell pepper, diced; 2 green onions, diced ( white and green parts); 1 jalapeno, diced; 1 can corn, drained (11 oz); 1 can black beans, drained and rinsed (15 oz); 1 cup fresh spinach, choppef; 3 tbsp fresh cilantro, chopped; 1 tbsp chili powder; 1 tbsp cumin; 8 whole wheat tortillas; 1 canola oil for frying

NCCook @NC_Cook

Wake Forest, North Carolina

Delicious southwest flavor! We preferred the grilled over the fried.

NCCook @NC_Cook

Wake Forest, North Carolina

Delicious southwest flavor! We preferred the grilled over the fried.

Saved

Ingredients

30 mins

8 servings

1 tbspcanola oil
1/2 largered bell pepper, diced
2green onions, diced ( white and green parts)
1jalapeno, diced
1 cancorn, drained (11 oz)
1 canblack beans, drained and rinsed (15 oz)
1 cupfresh spinach, choppef
3 tbspfresh cilantro, chopped
1 tbspchili powder
1 tbspcumin
8whole wheat tortillas
1canola oil for frying

Saved

Steps

30 mins

1

Heat 1 Tbsp canola oil in skillet over medium high heat.
2

Add diced red peppers, green onions and jalapeños. Cook 3 - 4 minutes.
3

Add black beans, corn, spinach, cilantro and seasonings. Taste and adjust seasonings to your liking.
4

Remove from heat and get ready to assemble egg rolls.
5

Warm tortillas in microwave. I do 2 at a time between damp paper towels.
6

Spoon 1/8 of filling across center of tortilla. Fold in sides first then roll tightly. Dampen flap with water and press to seal. Roll remaining tortillas. Place seam side down on cookie sheet and place in freezer while oil heats. (This helps them seal)
7

Heat enough oil in skillet to go at least half way up tortilla. Fry one side then flip and fry other side until golden brown.
8

OPTION: Instead of frying in oil, I grilled on a griddle pan. Less time, mess and calories!
9

Serve with salsa, guacamole, or vegan ranch for dipping!