Southwestern Black Bean Egg Rolls
Southwestern Black Bean Egg Rolls:
1 package of 20 egg roll wrappers (sold in the produce section of most grocery stores)
2 Roma tomatoes, diced
2 cans of black beans, lightly rinsed
1 can of corn
1/2 cup shredded mozzarella
1/2 cup fruit based salsa (apple salsa is suggested)
1/4 cup brown rice (measured uncooked)
1 tablespoon chili powder
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 minced jalapeno or pablano pepper (optional)
Prepare rice according to package instructions. In a large mixing bowl, empty the two cans of beans. Use a large spoon to smash them for a couple of minutes just until some are mashed enough to begin to form a paste. Mix in the rest of the ingredients including rice.
To wrap the egg rolls: Lay one egg roll wrapper on a flat surface with one corner of the egg roll wrapper facing you. Have a small bowl with water near by. Place two large spoon fulls of filling on the wrapper between the middle and the the corner facing you. Neatly roll the wrapper toward the edge farthest from you. Dab your finger in the bowl of water and wet the left and right corners, then fold in. Finish by dabbing the far corner with water and roll up, leaving no gaps for filling to seep out. Place filled wrappers on a lightly oiled cookie sheet.
Bake at 400° F for 20 minutes, then flip and bake for another 5-10 minutes until wrappers begin to harden and become golden brown. Makes 20 egg rolls. You can use your remaining salsa as dip. If you choose to halve the recipe, the wrappers freeze very well in a freezer bag or Pyrex dish.
Serving Size 1 Egg Roll; Calories 124; Total Fat 1.3 g; Saturated Fat 0.4 g; Cholesterol 3.7 mg; Sodium 339.0 mg; Potassium 94.5 mg; Total Carbohydrates 24.8 g; Dietary Fiber 2.8 g; Sugars 0.8 g; Protein 5.6 g.
Vitamin A 1.2 % Daily Value; Vitamin C 2.4% DV; Calcium 4.8 % DV; Copper 2.0 % DV; Folate 6.3 % DV; Iron 9.8 % DV; Magnesium 1.8 % DV; Manganese 8.0 % DV; Niacin 6.5 % DV; Pantothenic Acid 1 % DV; Phosphorus 2.7 % DV; Riboflavin 5.3 % DV; Selenium 8.5 % DV; Thiamin 2.7 % DV; Zinc 1.7% DV.
Clean Eating Notes:
What I love about Pyrex is the containers are all glass and the lids are all BPA-free, so you can use them in the microwave if you want and you don’t have to worry about anything leaching into your food. They work pretty well for freezing things too.
I used a salsa I found at Aldi called Specially Selected Sassy Apple Fall Harvest Salsa. It’s a seasonal item they stock in the fall. Any apple or fruit based salsa should work though.
If you have the patience to soak your own black beans, I’m impressed. To me it’s usually a hassle so I mostly buy them canned. Most stores sell reduced sodium canned varieties which you may want to consider since this recipe is a little sodium heavy. I choose canned black beans over other canned beans because they typically have the least additives (still, read the label!).
Should you use pre-shredded cheese? You decide… but first, know the facts. Most pre-shredded cheese is coated in a substance called “cellulose” a.k.a. wood pulp or sawdust. Yep, check your shredded cheese, it’s really in there. Is it safe? Yes… But is it appetizing? Not really. Cellulose is an additive used to prevent caking and clumping. Some shredded cheeses also contain silica, calcium sulfate, calcium carbonate, natamycin, corn starch, and/or potato starch. So if that isn’t enough to convince you, other benefits to shredding your cheese are that it’s more flavorful, often cheaper, melts faster, and tastes better.
If you use regular salt, it may have added chemicals. If you use sea salt, it will probably lack iodine. Depending on your dietary needs, one or the other may be better for you. I typically use sea salt but I’m not that picky.
Has anyone been brave enough to make homemade egg roll wrappers? Any recipes or suggestions for doing so? Leave a comment!