Ingredients vegan southwestern egg rolls
1 tbsp canola oil
1/2 large red bell pepper diced
2 green onions diced ( white and green parts)
1 jalapeno diced
1 can corn drained (11 oz)
1 can black beans drained and rinsed (15 oz)
1 cup fresh spinach choppef
3 tbsp fresh cilantro chopped
1 tbsp chili powder
1 tbsp cumin
8 whole wheat tortillas
1 canola oil for frying
how to make vegan southwestern egg rolls
Heat 1 Tbsp canola oil in skillet over medium high heat.
Add diced red peppers, green onions and jalapeños. Cook 3 - 4 minutes.
Add black beans, corn, spinach, cilantro and seasonings. Taste and adjust seasonings to your liking.
Remove from heat and get ready to assemble egg rolls.
Warm tortillas in microwave. I do 2 at a time between damp paper towels.
Spoon 1/8 of filling across center of tortilla. Fold in sides first then roll tightly. Dampen flap with water and press to seal. Roll remaining tortillas. Place seam side down on cookie sheet and place in freezer while oil heats. (This helps them seal)
Heat enough oil in skillet to go at least half way up tortilla. Fry one side then flip and fry other side until golden brown.
OPTION: Instead of frying in oil, I grilled on a griddle pan. Less time, mess and calories!
Serve with salsa, guacamole, or vegan ranch for dipping!
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