Southwestern egg rolls baked

Roll up the eggroll to make a cylinder shape. Brush each side with a good coating of olive oil and place in a baking dish.

Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper leaving some space around the edges.

Southwestern egg rolls baked. Roll up the eggroll to make a cylinder shape. Spray the entire roll with cooking spray and set on a baking sheet coated with cooking spray. Repeat with the rest of the egg roll wrappers.

Bake at 400 degrees for about 15 minutes or until the egg rolls. Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper leaving some space around the edges.

Fold the sides over and then roll up the egg roll. Place seam side down on a baking. Spoon about ¼ cup of filling into the center of each taco sized flour tortilla and roll up like a burrito.

Brush each side with a good coating of olive oil and place in a baking dish. Coat tops of egg rolls with cooking spray and sprinkle with salt. Bake 15 minutes until browned and crispy keep an eye on them as they can brown quickly.

In a small bowl combine reserved 2. Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn black beans spinach. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray or brush all sides of the egg rolls with oil and place seam side down on the prepared sheet.