Ingredients
- Eggroll wrappers
- 1 can black beans, rinsed
- 1 cup sharp cheddar cheese, shredded
- 1 cup bell peppers, chopped
- 1/2 cup corn
- 1/2 medium onion, chopped
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat, add chopped onions and bell peppers, and sauté until tender, about 5-7 minutes.
- Add black beans and spices, cooking for another 2-3 minutes until warmed through.
- Remove from heat and stir in cheddar cheese. Allow cooling slightly.
- Lay an eggroll wrapper flat, spoon filling onto the corner, fold sides in, and roll tightly. Use water to seal.
- Place seam side down on a parchment-lined baking sheet and brush with olive oil.
- Bake for 15-20 minutes, flipping halfway through until golden brown and crispy.
- Let cool slightly and serve with salsa or avocado dip.
Notes
These eggrolls are versatile; feel free to customize your fillings or try different cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian