Spinach and Black Bean Egg Rolls

We love spinach in this house. Any time we find a recipe that has it, we jump on it. And only 147 calories a piece. Enjoy!

Ingredients:

• 2 cups corn. Canned or Frozen
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen or fresh chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 can chopped green chilies, drained
• 4 green onions, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 20 egg roll wrappers
• Cooking spray
• Salsa and reduced-fat ranch salad dressing, optional

Directions

• In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
• Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Yield: 20 egg rolls.