Spinach and Black Bean Egg Rolls

• 3 cups frozen corn, thawed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 (4 ounce) canchopped green chilies, drained
• 4 green onions, chopped
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 12 teaspoon pepper
• 20 egg roll wraps

1. In a large bowl, combine the first nine ingredients.
2. Place 1/4 cup mixture in the center of one egg roll wrapper.
3. (Keep remaining wrappers covered with a damp paper towel until ready to use.
4. ).
5. Fold bottom corner over filling.
6. Moisten remaining corner with water; roll up tightly to seal.
7. Repeat.
8. Place seam-side down on baking sheets coating with cooking spray.
9. Spray tops of egg rolls with cooking spray.
10. Bake at 425 degrees for 10-15 minutes or until lightly browned.
11. Serve warm with salsa or reduced-fat ranch dressing, if desired.
12. Refrigerate leftovers.

frozen corn, black beans, green chilies, green onions, ground cumin, chili powder, pepper, egg roll wraps

Taken from www.food.com/recipe/spinach-and-black-bean-egg-rolls-413396 (may not work)