Recipe Name:	Vegetarian Baked Southwest Eggrolls	Submitted by:	Briana Murphy
Source:	The Live in Kitchen	Last Modified:	8/21/2013
Ethnicity:	American	Approximate Cost:	$6.78
Base:	Vegetable	Comments:
Course:	Appetizer	I think they are 2 points per eggroll
Difficulty:	Easy
Preparation Time:	10-30 Minutes
Number of Servings:	10

Ingredients: 1 Tablespoon(s) olive oil 1/2 red bell pepper 4 chopped green onion 1/2 chopped jalapeno pepper 1/2 Teaspoon(s) cumin 1 Teaspoon(s) chili powder 1/4 Teaspoon(s) salt 1 15oz can black beans 1 Cup(s) Corn 1/2 juice lime 1 Cup(s) monterey jack cheese 10 egg roll wrapers

Directions: Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray. In a large skillet, heat olive oil over medium heat. Add the bell pepper and green onions and cook, stirring, until softened, about 3 minutes. Add the jalapeno, cumin, chili powder, and salt and continue to cook and stir for 30 seconds. Add the black beans and corn and cook until heated through, about 3 minutes. Sprinkle with lime juice and add cheese. Stir to thoroughly combine. On a clean work surface, lay out one egg roll wrapper in the shape of a diamond. Place 2 tablespoons of filling in the center and moisten the top corner of the diamond with water. Fold one corner up over the filling, fold in the sides, and roll tightly to the top. Place seam side down on the prepared baking sheet and continue with the remaining filling and wrappers. Spray the top of the egg rolls with cooking spray or brush lightly with olive oil. Bake until golden brown and crispy, flipping once, about 20 minutes. Serve hot or at room temperature.