{lovely lyrics} two dancing feet.

i’m a man on fire
walking down your street
with one guitar
and two dancing feet
only one desire
that’s left in me
i want the whole damn world
to come and dance with me

{edward sharpe and the magnetic zeros, man on fire}

{tasty tuesday} southwestern egg rolls.

while i get most of my recipes from pinterest or favorite cooking blogs, i always adapt them to suit our tastes. this recipe is no exception. i have made it twice and it was delicious twice :)

before i crossed over to the dark side {became a vegetarian} i used to always order the southwestern egg rolls at Chili's. no longer do i have to miss them! this recipe is even better than Chili's and it is baked, so it is slightly healthier than their fried version. and, bonus, i can add chicken to some to fulfill my husband's meat-eater needs :) these are also great as leftovers the next day!


without further ado, bon appetit!

 
southwestern egg rolls 
{makes 20 rolls, more or less depending on how much filling you put on each wrapper}
{recipe from: chef in training}


ingredients

• 2 cups frozen corn, thawed
• 1 15oz. can black beans, rinsed and drained
• 1 9oz. package frozen, chopped spinach, thawed and squeezed dry with paper towel
• 2 cups shredded low fat mexican cheese
• 1 7oz. can diced green chiles, drained
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 package of egg roll or wonton wrappers
• 1 package of cooked chicken strips (optional)

instructions

1.  preheat oven to 425. line 2 baking sheets with aluminum foil and spray lightly with cooking spray {i used my pampered chef pizza stone}
2. in a large bowl, mix together: corn, beans, spinach, cheese, chiles, cumin, chili powder, salt and cayenne pepper.
3. using a small spoon, scoop a small amount of filling onto the wrapper. {this is where we added chicken to half of the rolls for the meat-eater}
4. starting at a corner, carefully start to roll the wrapper. when it is slightly rolled, tuck in the two sides and continue rolling to the last point. wet your finger with water and dab it on the corner to seal the egg roll. repeat with remaining wrappers and filling, placing them slightly apart on your baking sheet/stone.
5. lightly spray the tops of egg rolls with cooking spray and bake for 15-20 minutes, flipping them once during baking.

i dipped my egg rolls in a light ranch dressing, but they are amazing as they are. pair them with a nice sangria and you have a wonderful meal for two, or share at a part as appetizers!