When I visit Santa Fe I tend to eat with heat. Perhaps it's because the food is always served with some sort of chili or hot sauce. I like a hint of heat but I am not one that wants to breathe out fire like a dragon so I lean more towards mild to medium. When I returned, I missed the southwest fare so wanted to experiment on something new. This is what I decided to make and so appreciate myself when I make the right decision. It took a moment to get over the fact that beans and corn are wrapped in an egg roll wrapper but the moment I took a bite, well all I can say is I ate 4 in one sitting. Enjoy.
Preheat oven to 450. Do not put these egg rolls in an oven that has not reached this degree as they will not crisp on outside well. Prepare a cookie baking sheet by rubbing it with olive oil. Do this even if you use aluminum foil or parchment paper.
Saute on low heat for five minutes or until soft and onions are translucent
- 4 tablespoons vegetable oil
- 1 finely chopped onion
- 1/2 finely chopped large red bell pepper
- Add and sauté for five minutes or until spinach is soft
- 1 cup frozen corn kernels
- 1 cup black beans, rinsed and drained
- 3 to 4 cups chopped fresh spinach
- 2 to 3 tbs diced jalapeño peppers can
- or fresh
1/4 cup chopped fresh parsley
- Stir in the following
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/3 teaspoon salt ( optional)
- 1 pinch ground cayenne pepper
- 2 tbs maple syrup
Take off heat and stir in cheese. Cover until cheese melts. Five minutes
- 11/4 cup shredded Monterey Jack
Let cool for ten minutes then fold about 2 to 4 tbs of mixture into each egg roll wrapper. Fold and brush all sides with olive oil. Put on prepared cookie sheet. Cook in preheated 450 oven for ten minutes. Turn egg rolls over and cook for another five minutes until egg roll is crispy brown all over. Watch your egg rolls carefully during this time as all ovens run differently.
- 12 eggroll wrappers
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