Southwest Egg Rolls

Ingredients

  • 1 cup fresh baby spinach, chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon olive oil
  • 1/3 cup frozen corn, thawed
  • 1/4 cup black beans, rinsed and drained
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Dash ground cumin
  • 3/4 cup shredded reduced-fat Monterey Jack cheese or reduced fat Mexican cheese blend
  • 4 ounces reduced fat cream cheese
  • 30 wonton wrappers
  • Cooking spray

Directions

  1. In a large skillet, sauté the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
  2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
  3. Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425 degress fahrenheit for 8-10 minutes or until golden brown, turning once.