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Mexican Egg Rolls
These are great for a easy toddler friendly meal.
Ingredients
- 1 15 oz can Black Beans drained and rinsed
- 1 small Bell Pepper I used half of a large one
- 1 10 oz can Mexicorn drained
- 1 4 oz can Diced Green Chilies
- 1 cup Cubed Chicken I used 2 small chicken breasts
- 2 cups Mexican Blend Cheese
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 package Egg Roll Wrappers
- 1 tbsp olive oil
Instructions
Preheat oven to 425 degrees
Stir to combine all the ingredients except for the olive oil and the egg roll wrappers in large bowl.
Lay an egg roll wrapper flat on your table. Spoon about 3-4 tablespoons of the filling into the middle bottom of the wrapper, leaving some space around the edges. Fold the side seams in and roll up the wrapper. Place egg roll on baking sheet. The pictures above demonstrate the best way to roll up the egg roll.
Repeat with remaining egg roll wrappers until you run out of filling or egg roll wrappers.
Brush the tops of each egg roll with olive oil.
Bake at 425 for 15 minutes, you know they are done when the edges are a crispy brown
Recipe Notes
original recipe found at Family Food on the Table