Baked Southwestern Egg Rolls

Ingredients

• 1 c�p shredded cheddar cheese
• 1/2 teaspoon black pepper
• 1 15.5 oz. can black beans, rinsed and drained
• 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
• 1 10 oz. can Mexicorn, drained
• 1 4 oz. can diced green chilies
• 1 c�p diced cooked chicken breast - leftover, grilled or baked chicken or from a store-bo�ght rotisserie chicken
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon chili powder
• 1 teaspoon gro�nd c�min
• 1 teaspoon kosher salt
• 1 c�p shredded Monterey Jack cheese
• 1 package egg roll wrappers (24 wrappers)

For Serving

• Salsa, so�r cream or Greek yog�rt or g�acamole

Instructions

1. Frist preheat oven to 425.
2. Combine all ingredients, except the egg roll wrappers and olive oil, in a medi�m bowl and stir to combine.
3. Lay an egg roll wrapper flat on yo�r co�nter. Spoon abo�t 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space aro�nd the edges. Fold the sides over and then roll �p the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
4. Repeat with remaining egg roll wrappers �ntil all are filled. (Yo��ll have leftover of the mixt�re).
5. Br�sh the tops of each egg roll with olive oil.
6. Bake at 425 for 15 min�tes, �ntil the egg rolls are golden brown and edges are crispy.
7. Serve warm with salsa, so�r cream/Greek yog�rt or g�acamole.
8. Enjoy.