Mexican "Egg Rolls"

This is a fun and delicious twist on Mexican night. Theses southwestern flavored “egg rolls” will be a hit with the whole family. The recipe below is a vegan version. For higher protein, or for your non vegan family members, simply add a tablespoon of shredded cheese and some chopped up cooked chicken to each wrapper for a complete balanced meal in one easy roll.

1 red bell pepper, chopped
1⁄2 onion, chopped
1 can black beans, rinsed and drained

1 can corn, rinsed and drained
1 tsp cumin
1 tsp salt
1⁄2 tsp chili powder
One bunch cilantro, chopped
15 egg roll wrappers

DIRECTIONS

Preheat oven to 400 degrees.

Saute onion and pepper in large pan until tender. Add beans and corn. Add cumin, salt and chili powder and saute for a few minutes. Add cilantro.

Lightly spray a baking sheet with olive oil.

Take each egg roll wrapper and fill with mixture, fold the bottom up and sides in and roll.

Bake for 20 minutes or until golden brown.

Makes 15 servings

Nutritional information per serving:

Calories: 104
Carbohydrates: 21 grams
Protein: 4 grams

Fat: 0.5 grams