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Crispy Black Bean & Spinach Southwestern Egg Rolls

Print Recipe
Crispy pan-fried tortilla rolls stuffed with a smoky, spicy black bean and spinach filling with melted pepper jack cheese.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 egg rolls

Ingredients

  • 1 cup frozen corn thawed
  • 1 cup frozen spinach thawed and drained
  • 1 can black beans drained and rinsed
  • 1/2 cup tomato sauce
  • 1 red bell pepper diced
  • 1/2 onion diced
  • 2 jalapeños diced
  • 1 cup pepper jack cheese shredded
  • 12 flour tortillas burrito size
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • salt to taste
  • vegetable oil for frying

Instructions

  • Heat a tablespoon of oil in a large skillet over medium heat. Sauté the red bell pepper, onion, and jalapeños for 3-4 minutes until softened.
  • Add the black beans, corn, spinach, and tomato sauce to the skillet. Stir in the chili powder, cumin, black pepper, and salt. Cook for 5 minutes until heated through. Remove from heat and let cool slightly.
  • Stir in the shredded pepper jack cheese until evenly distributed.
  • Place a generous spoonful of filling in the center of each tortilla. Fold the sides in and roll tightly like a burrito. Secure with a toothpick if needed.
  • Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the egg rolls seam-side down in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes total.
  • Drain on paper towels and serve hot with your favorite dipping sauce.

Notes

These can also be baked at 425°F for 15-20 minutes, brushed with oil, for a lighter version.