Ingredients
Prep
- 1 C frozen corn
- 15 oz can black beans
- 1/2 C baby spinach
- 2 C shredded Mexican cheese blend
- 2 C deli rotisserie chicken shredded
- salt and pepper to taste
- 2 t chili powder
- 1/2 t cumin
- 18 egg roll wrappers
On Cooking Day
- 6 C salad greens
- 1 1/2 C avocado ranch dressing
Instructions
To Assemble
- Drain and rinse black beans. Chop spinach.
- Combine all ingredients except egg roll wrappers in bowl. Mix together.
- Divide mixture onto center of egg roll wrappers. Roll up (see package insert for best method), then use a little water to seal the edges.
- Store egg rolls in large dish with lid.
To Cook
- Spray egg rolls lightly with non-stick cooking spray (to help crisp up in oven).
- Bake in sheet pan at 425 for about 15 minutes, or until golden (flip halfway through).
- Dip egg rolls in avocado ranch and serve with side salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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