Southwestern Egg Rolls 2

1 cup frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1.5 cupc frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped [or 1/2 tsp onion powder]
1 tsp EACH: ground cumin, garlic, and chili powder
1/2 tsp salt
2 tsp lime juice
dash of red pepper flakes, to taste

10-12  6 inch soft taco tortillas [I like to use whole wheat low carb]

This recipe makes a MEAL for 4 or 5 adults, or about 10-12 individual egg rolls.

Preheat oven to 425F. Line 1 large baking sheet with aluminum foil and spray lightly with cooking spray.
In a large bowl mix everything together.
Scoop a heaping 1/3 cup full of filling onto the tortilla. Wrap like a burrito. Lay seal side down on prepared pan. Repeat with remaining tortillas and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the “egg rolls” with cooking spray and bake for 15-20 minutes, until golden brown.

Serve with Ranch Dressing, or sour cream and salsa.
 **I also like to eat mine in a bowl with: salsa, extra cheese, salsa, and crushed tortilla chips on top.YUM!!**

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