So I passed an old man walking into the grocery. He caught my attention, not only because he was walking around shirtless in bib overalls, but because he stopped right in front of me with this surprised look.
And then he reached into the front pocket of his overalls and pulled out a cell phone.
Instant inspiration for a hillbilly spy movie. Git Smart, something like that.
Quentin Tarantino, you want in on this.
Sometimes two things that don’t seem to go together can complement each other in inspiring ways. Like these Baked Black Bean, Spinach and Corn Egg Rolls. Egg roll wrappers filled with corn, black beans, spinach, cheese, green chiles and green onions.
You’ve probably seen something similar fried and served as an appetizer, but these egg rolls are baked and contain half the cheese, so they’re fun to eat and they’re healthy.
By the time you get the hang of rolling the wrappers, you’ll be thinking about what should be in your next batch – diced red pepper, roasted eggplant or zucchini, shredded carrot, chopped tomato, a few tablespoons of cilantro.
And, best of all, they fit in the front pocket of your overalls.
Baked Black Bean, Spinach and Corn Egg Rolls
Adapted from Melanie Scott “Simple and Delicious”
Makes 20 egg rolls
This was designed as a low-fat recipe, but if you’re looking for something closer to a restaurant-style Southwestern egg roll, double the amount of cheese from 1 cup to 2, and use a full-fat variety.
- 2 cups frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 can (4 ounces) chopped green chiles, drained
- 4 green onions, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dash of cayenne
- 20 egg roll wrappers
- In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
- Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
- Serve warm with salsa and/or guacamole.