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Southwestern Baked Egg Rolls


By Tierney Tavern (Visit website)



*Ok, so I made these last night and I'm changing some stuff up on this recipe now, so next time they will have more flavor once cooked. Smelled good cooking, but once I cooked them all I tasted was whatever sauce I dipped them in. I like my food to have flavor of its own and for dipping sauce to be optional.*
INGREDIENTS:

1/2 lb ground turkey, or shredded chicken, or ground beef
3 minced green onion
1/3 cup frozen corn kernels
1/2 cup black beans, rinsed and drained
3 tablespoons frozen chopped spinach,
thawed and drained

1/2 tablespoon minced fresh parsley
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1-2 tsp pinch ground black pepper
1 tsp onion powder
1/2 tsp garlic powder
2 or 3 TB bell pepper,  [green or red bell, your choice] 
1 cup shredded Monterey Jack [ or Jalapeno Jack] cheese
6-8 (6 inch) flour tortillas

DIRECTIONS:
Brown turkey, draining fat, then toss onion into the pan. Mix in corn, black beans, bell pepper, spinach, spices. Cook and stir 10 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Line baking sheet with foil. Spray with nonstick cooking spray.  Then spray egg rolls with nonstick spray and bake these at 450 degrees for 10-12 minutes ? until golden.
For Dipping: try making a sauce of sour cream, salsa and cumin 
or 1/2 cup Ranch Dressing with 1 tsp Chili powder mixed in.



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