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Southwestern Egg Rolls with Salsa Dipping Sauce

Valerie Bertinelli
  • 60 minutes
  • Serves 16

INGREDIENTS

1 15 ounce can

Black beans

1 cup

Cilantro, loosely packed leaves and stems

2 cups

Corn, frozen

1

small clove Garlic

1 4 ounce can

Green chiles

7

Green onion

1/2

Jalapeno

1/2

Lime, Juice of

5

Plum tomatoes

1 10 ounce package

Spinach, frozen dry

1

Egg

1/4 tsp

Cayenne pepper

1/2 tsp

Chili powder

3 1/2 tsp

Kosher salt

1

Cooking spray, Nonstick

1 tsp

Cumin, ground

1 16 ounce package

Egg roll wrappers

2 1/2 cups

Mexican blend cheese