Sunday, October 18, 2009

Southwestern Egg Rolls

These are great finger foods to take to a party.  The original recipe contains chicken, but I've made it vegetarian.  It's also been scaled up to feed more people.  To save time the day of the event, you can make the wraps the day before and cook them the day of.  You can also add jalapeno peppers if you think your guests can handle the heat.

Southwestern Egg Rolls (adapted from


1 tbsp vegetable oil
1 minced green onion
1 minced red bell pepper
1 can whole kernel corn
1 can black beans, rinsed and drained
1 cup fresh spinach, rinsed
1 tbsp minced fresh parsley
1 tbsp ground cumin
1 tbsp chili powder
1 tsp salt
1 pinch ground cayenne pepper
2 cups shredded Monterey Jack cheese
20 (6 inch) flour tortillas

1. Heat vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
2. Mix in corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. 
3. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 30 seconds, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. (I ended up folding these like mini-burritos and placing them in a baking dish fold side down.)

6. Store in baking dish in refrigerator until needed.  Preheat oven to 450F.
7. Bake for 15 minutes or until slightly crispy and heated through.  To help with crispiness, you can brush with melted butter.

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