Baked Southwestern Egg Rolls - Lunch Version
With a filling of black beans, spinach, cheese, and more, these Baked Southwestern Egg Rolls are exploding with flavor but not calories! Serve them on their own or dip in Homemade Salsa for a great Meatless Monday or Lent Friday vegetarian meal.
Ingredients
- 2 cups Corn, Frozen
- 2 cups drain and rinse Black Beans, Canned
- 2 cups Spinach, Baby
- 2 cups Cheddar Cheese, Shredded
- 4 ounces drain Mild Green Chiles, Diced, Canned
- ½ cups dice Green Onion (Scallion)
- 2 tablespoons chop Cilantro, Fresh
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 24 individual Eggroll Wrapper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine all ingredients but the egg roll wrappers.
- 7082627 Upgrade to a paid membership 53288 to unlock all instructions 14242
- 2791759 Upgrade to a paid membership 7741 to unlock all instructions 24481
- 7022344 Upgrade to a paid membership 91011 to unlock all instructions 30160
- 9434161 Upgrade to a paid membership 66260 to unlock all instructions 89379
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2566403 Upgrade to a paid membership 21199 to unlock all instructions 39054
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine all ingredients but the egg roll wrappers.
- Lay egg roll wrappers out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.
- Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed.
- Bake at 425 degrees on ungreased baking sheet for 15 minutes, turning halfway through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 4 egg rolls Amount Per Serving
- Calories
- 654
- Total Fat
- 15g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 49mg
- Sodium
- 1657mg
- Total Carbohydrates
- 100g
- Fiber
- 6g
- Sugar
- 2g
- Protein
- 29g
- WW Freestyle
- 16
6 Comments
Join the discussionAre these like the ones that are served at Chili’s?
Yes!
These were awesome! Only did I one time batch, big mistake. Next time doing 4 or 5x batch. I cooked these my air fryer brushed with a little oil.
Cooking them in the airfryer is a great idea! Glad you loved the recipe!
These are delicious! I cooked them from frozen in the air fryer at 400 for 15 minutes. Served them with sour cream mixed with salsa and hot sauce. Fabulous!
There were great! Cooked then in the air fryer from frozen at 400 for 15 minutes. Served then with a light sour cream/salsa mix for dipping. A definite keeper!