Baked Southwestern Egg Rolls with Avocado Ranch

I found a Southwestern Egg Roll recipe over a year ago and knew immediately that I wanted to try it out during football season as a game time appetizer. The recipe I originally found used egg roll or wonton wrappers which I'm not a huge fan of so I went in search of a different version. These Southwestern Egg Rolls are baked in a flour tortilla which is crisp and holds all of the vegetable and cheesy goodness in nicely. Dipping them into the Avocado Ranch sauce is refreshing cool, making  it the perfect bite!

Ingredients for Southwestern Egg Rolls:

1 Cup Canned or Frozen Corn

1 Cup Canned Black Beans - Drained and Rinsed

1 Large Bunch of Spinach - Soaked, Rinsed, Stems Removed and Chopped

1 Medium Onion - Diced

2 Small Poblano Peppers- Seeded & Diced

1 Red Pepper - Diced

1 Tsp Cumin

1 Tsp Chili Powder

1/2 Tsp Cayenne Pepper

2 Cups Mexican Shredded Cheese

5 Tbsp Olive Oil

2 Packages of Small Flour Taco Tortillas

S&P

Adapted from: http://www.mrshappyhomemaker.com/

Ingredients for Avocado Ranch:

1 Ripe Avocado - Peeled and Pitted

6 Tbsp Mayo

6 Tbsp Sour Cream

3 Tbsp Buttermilk

1/2 Tbsp Olive Oil

1/2 Tbsp Lemon Juice

1/4 Tsp Salt

Adapted from: http://www.cakeandallie.com

Start by prepping all of your vegetables; dice your onion, peppers and spinach. Preheat your oven to 425 F. In a large pan over medium heat add 2 Tbsp of Olive Oil. Add the onion, saute for about 2 minutes. Then add the peppers and saute another 5 minutes stirring occasionally.

Add in the corn and black beans, cook until they are both heated through about 5 minutes, stirring the mixture together.

Next add your spinach, cooking until it is wilted, stirring occasionally. When your spinach is completely cooked, add all of your spices and seasoning. Take the pan off of the heat and stir in the cheese until it has melted into the vegetable mixture. 

Now it is time to construct your egg rolls. Put about a 1/3 of a cup of the mixture in the middle of the flour tortilla. I had a hard time with this and was rolling them incorrectly and they weren't staying together so I started over and rolled them like burritos. Fold the bottom of the tortilla up towards the mixture, tuck in each side one by one and tightly fold it over again to close. Place it seem side down on the baking tray.

Pour the remaining olive oil in a small bowl and brush the top of each roll up with a little olive oil. Place in the oven and bake for 10 minutes. Take the egg rolls out of the oven flip them over, brush the other side with olive oil and bake for additional 8 minutes.

While the egg rolls are baking in the oven you can make your Avocado Ranch dipping sauce. Put the mayo, sour cream and buttermilk in a blender along with the avocado, lemon juice, salt and olive oil. Puree the mixture in the blender for about a minute until the mixture is smooth and combined. Serve the egg rolls sliced in half warm with the Avocado Ranch sauce.

Enjoy!! - Nicole

This is linked to www.flourmewithlove.com, http://momstestkitchen.blogspot.com, http://www.sweetsav.blogspot.com/, http://iamaddictedtorecipes.blogspot.ca/, www.makeaheadmealsforbusymoms.com, www.insidebrucrewlife.com, www.mandysrecipebox.com, http://www.nap-timecreations.com/, http://adventuresofadiymom.blogspot.com, http://www.chef-in-training.com/, http://djssugarshack.com, http://thenymelrosefamily.com, http://www.ladybehindthecurtain.com, http://housewivesofriverton.blogspot.com/, http://www.michellestastycreations.blogspot.com/, http://www.momontimeout.com, http://mandatorymooch.blogspot.com/, http://mizhelenscountrycottage.blogspot.com/, www.robynsview.com, www.thebetterbaker, http://www.notyourordinaryrecipes.com, www.sixsistersstuff.com, http://eatathomecooks.com/, http://www.callmepmc.com