Southwest Egg Rolls

• 1 cup fresh baby spinach, chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped sweet red pepper
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon canola oil
• 1/3 cup frozen corn, thawed
• 1/4 cup black beans, rinsed and drained
• 1/8 teaspoon salt
• Dash cayenne pepper
• Dash ground cumin
• 3/4 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
• 4 ounces reduced-fat cream cheese
• 30 wonton wrappers
• Cooking spray

1. In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
3. Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425u0b0 for 8-10 minutes or until golden brown, turning once.

baby spinach, red onion, sweet red pepper, pepper, canola oil, frozen corn, black beans, salt, cayenne pepper, ground cumin, cheese, cream cheese, wonton wrappers, cooking spray

Taken from www.tasteofhome.com/recipes/southwest-egg-rolls/ (may not work)