Southwestern Egg Rolls

I have another fun recipe for you all today. I have made this dish twice now and both times have had overwhelmingly positive reviews. The preparation involved in this meal is quick and easy- simply combine the ingredients, roll them up into egg roll wrappers, and ta-da! You have one delicious meal with a huge flavor reward.  Also, due to the fact that the egg rolls are baked and not fried, it’s a much healthier meal. Serve these up with some salsa as appetizers or as the main course- either way you can’t go wrong!  And for those other college kids out there- these egg rolls can keep for several days in the refrigerator if sealed. Microwave or toast a few when hungry, and you can manage to make several meals out of one recipe- a college budget’s dream.

So far this dish has only pros. Try it for yourself!


  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mexican cheese blend
  • 1 (4 oz.) can diced green chiles, drained
  • 4 green onions, chopped
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 package egg roll wrappers (about 24 total)
  • non-stick cooking spray


  1. Preheat oven to 425 and lightly oil a baking sheet with non-stick cooking spray.
  2. In a large bowl combine the beans, corn, spinach (don’t forget to squeeze the spinach dry!), cheese, chiles, green onions, and spices. Mix well so that all the spices are evenly distributed.
  3. Place one egg roll wrapper on a large plate or cutting board so that it appears in the shape of a diamond, with a corner pointed towards you.
  4. Using a ¼ cup-measuring cup, scoop ¼ cup of filling and place in the center of the egg roll wrapper.
  5. Fold the corner closest to you over the filling and roll once completely.
  6. Tuck the corners pointed outward in towards the center and continue rolling until there is a small portion of the egg roll sheet remaining.
  7. Using a pastry brush or your finger, lightly spread a little bit of water on the corner to help the egg roll hold together.  Complete rolling, pressing the wet corner down to seal closed.
  8. Repeat this process with the remainder of the filling and wrappers.
  9. Place the sealed egg rolls on a baking sheet and lightly spray the tops with a thin layer of cooking spray.
  10. Bake for 15 minutes, or until the tops begin to turn golden brown. Flip once halfway through.
  11. Serve warm with salsa.

Notes and Tips:

  • This recipe was found on “Annie’s- Eats” food blog, but was originally adapted from Ezra Pound Cake.


Southwestern Salad with Avocado Dressing

I love a good salad for lunch or dinner. There seems to be a common misconception that a salad has to be a starter, and could not Possibly be filling enough or provide enough nutrients to stand as a meal by itself. While you do not need to prepare this dish as an entire meal, it can without a doubt be served that way. The beans provide great protein in this recipe, and mixed with the corn prove to be very filling. When I prepared this salad for friends recently I also made some corn bread muffins, which went with the southwestern theme and proved to be a huge hit in complementing this nutritious dish.  So grab a plate, slow down for a minute, and bon appétit!

Salad Ingredients:

  • 1 Head of Romaine lettuce
  • 1-2 tomatoes
  • 1 purple onion
  • 1 can black beans
  • 1 can corn
  • 1 package shredded Mexican cheese

Dressing Ingredients:

  • 1 avocado
  • ½ tsp salt
  • 2 Tbl water
  • 2.5 Tbl extra virgin olive oil or vegetable oil
  • 1-3 tsp lemon juice (to taste! It can be strong!)
  • 1 Tbl salsa


  1. Heat the beans and corn on medium low heat in a medium sized pot. Warm all the way through.
  2. Chop the onion and tomato into bite size pieces
  3. Wash lettuce and pat dry. Toss in a large bowl with onion and tomato. Add cheese.
  4. Top with warm beans and corn
  5. To prepare the dressing: Cut avocado in half and empty into a blender. Slowly add water, salt, olive oil, lemon juice, and salsa while thoroughly blending. Adjust salt and lemon to taste.  If lemon or salt ever become too overpowering add another half of an avocado or more salsa.

Notes and Tips!:

  • If you have left overs, I have good news! This salad keeps well in the refrigerator for a few days.  For the best results in storing leftovers, it is ideal if upon serving the salad, each individual portion is topped with corn, beans, and dressing, instead of mixing all the ingredients and dressing together initially. This will allow for any leftover lettuce to be kept fresh for a second meal if necessary. I would suggest storing the beans and corn, avocado dressing, and lettuce in separate containers. Leftover avocado dressing should be concealed. When serving for a second time, simply warm up the beans and corn in the microwave or on the stove, stir up the dressing one more time, and you’re ready to go! Southwestern Salad take 2!
  • Source: A Rented Kitchen