A zippy twist:
(serves 6-8)
1 lb. ground beef
2 cups roasted* and charred* corn, frozen and thawed
1 15 oz. can black beans, rinsed and drained
10 oz. frozen spinach, thawed and squeezed dried
1/2 cup sharp* cheddar, shredded
4 oz. can mild chopped green chiles, drained
1 cup chopped green onions
1/4 cup chopped fresh cilantro
1 t. ground cumin
1/2 t. chili powder
1 t. kosher* salt
1/2 t. freshly* ground pepper
1/8*-1/4 t. cayenne red pepper
1 pkg. egg roll wrappers
2 beaten eggs
1/2 cup EVOO
Cooking spray
Cook ground beef in a skillet, crumbling. Drain fat and put into a large bowl. Combine all the ingredients (except the eggroll wrappers, eggs, oil, and spray) in the bowl with the beef, and mix well. Place 1/4 cup of the mixture or 1 heaping T. in the center of an egg roll wrapper. Fold bottom corner over the filling, fold both sides in towards the center over the filling and roll upwards tightly to seal. Using your finger, dip in the beaten eggs and dab corner to seal. Repeat with the rest of the wrappers and mixture. Lightly coat a baking sheet with cooking spray. Place egg rolls seam side down on sheet. Brush top of the egg rolls with oil. Bake in a preheated 425 oven for 5-7 mins. or until lightly browned. Pull baking sheet out and turn egg rolls over and bake for an additional 5 mins. Serve with sour cream, salsa, guacamole, or sauce of your choice.
"Show that God cares by lending a helping hand" today, and have FUN doing it!!
Love,
MM
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