Southwestern Egg Rolls

So this recipe originally came from Budget Savvy Diva and of course I have changed it a bit.

For my recipe these are the ingredients you will need:

1 can black beans (drained and rinsed)
1 bag frozen corn (cooked)
Cheese (mexican mix works well)
Egg Roll wrappers
Olive Oil
Cumin
Paprika
Chili Powder
Salt

Preheat oven to 400 degrees.

Then in a big bowl mix together the black beans, corn (original recipe said 2 cups but i just put the whole bag in its easier that way), cheese (original recipe says 2 cups i use a lot more though) and spices (cumin, paprika, chili powder and salt) I do the spices to taste because the original recipe I couldn't taste them at all. I just kinda dump some in, mix it all up, taste and then add more if needed. Now you can also add spinach, peppers and onions if you like original recipe says 9 oz spinach, 2 green onions, and 4 oz green chilies. We don't like it that way so I cut those out. It should come out looking like this:

Now take the egg roll wrappers and put a few spoonfuls of the mixture in each one and wrap it. (directions on how to wrap should be on back of egg roll wrappers package) I usually use about three spoonfuls in each wrapper. I fold them a little different than the package said as well I just put the spoonfuls on one end fold the edges in over the mixture then roll in together. Make sure and use water on your finger tips to make the wrapper kinda stick to itself.

When you're done line them up on a foil lined baking sheet. Rub olive oil on them and then stick them in the oven for 15 mins turning them once halfway through. 

They should come out brown and hot. I usually serve them with hidden valley ranch dip ( just mix the hidden valley mix with sour cream) and they taste amazing. My boyfriend says this is one of his favorite meals and I like it because I don't have to remember to defrost anything to be able to cook! It has definitely become a family favorite around our house. I hope you enjoy them too!