Southwestern Egg Rolls From Chili'S

• 0.5 (12 ounce) can refried black beans
• 1 (15 ounce) can black beans (drained)
• 0.5 (10 ounce) package frozen spinach, defrosted and water squeezed out
• 2 medium fresh tomatoes, small dice
• 1/2 bunch fresh cilantro, chopped
• 4 green onions, finely chopped
• 1 (12 ounce) can whole kernel corn (optional)
• 1 teaspoon cumin
• salt and pepper
• 3/4 cup cheddar cheese, grated
• 3/4 cup monterey jack cheese, grated
• flour tortilla, the small size
• vegetable oil (for frying)

1. Mix all the ingredients together in a bowl.
2. Put a couple heaping tablespoons of the mixture in a snack size warmed flour tortilla and wrap like a burrito (very tightly) use toothpick to hold in place.
3. Fry in 1/2 deep oil in skillet on medium heat. Turn and brown other side.
4. Cut each one in half diagonally and serve on platter with ranch dip, salsa or whatever dip you like.

black beans, black beans, frozen spinach, fresh tomatoes, fresh cilantro, green onions, whole kernel corn, cumin, salt, cheddar cheese, monterey jack cheese, flour tortilla, vegetable oil

Taken from www.food.com/recipe/southwestern-egg-rolls-from-chilis-244509 (may not work)