Baked Southwestern Egg Rolls
Easy Baked Southwestern Egg Rolls: Crispy, cheesy, and loaded with flavor, perfect for parties or a tasty snack.
Ingredients
- 1 15.5 oz. can black beans, drained and rinsed
- 1 cup cooked chicken breast diced (leftover, grilled, baked, or store-bought rotisserie)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 10 oz. can Mexicorn, drained
- 1 small bell pepper finely chopped (or 5-6 sweet mini peppers)
- 1 4 oz. can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 package egg roll wrappers 24 wrappers
- 1 tablespoon extra virgin olive oil
- salsa sour cream or Greek yogurt, or guacamole
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, mix together all ingredients except for the egg roll wrappers and olive oil.
- Place an egg roll wrapper flat on your work surface. Spoon about 3-4 tablespoons of the filling onto the bottom third of the wrapper, leaving space around the edges. Fold the sides over and then roll up the egg roll. Place it seam side down on a baking sheet. (Refer to the video at the top of this post for a visual guide.)
- Repeat this process with the remaining egg roll wrappers until all are filled. You will have some mixture left over.
- Brush the tops of each egg roll with olive oil.
- Bake at 425°F for 15 minutes, or until the egg rolls are golden brown and crispy around the edges.
- Serve warm with salsa, sour cream or Greek yogurt, or guacamole.