Southwestern Egg Rolls
Prep time
Cook time
Total time
Serves: 6-8
  • 3 tbsp. olive oil
  • 1 red bell pepper, chopped
  • ½ cup red onion, minced
  • 4 cloves garlic, minced
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • 1 can black beans, rinsed & drained
  • 1 cup frozen corn
  • 3 tbsp. fresh cilantro, chopped
  • ½ tsp. salt
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 pkg. egg roll wrappers
  1. Heat olive oil in a stock pot or dutch oven over medium heat. Add the red bell pepper, red onion & garlic. Cook until heated through, about 3 minutes.
  2. Add cumin, chili powder, black beans & frozen corn to the pot and cook for about 5 minutes. Remove from heat & then add the cilantro & salt.
  3. Let the mixture cool for about 30 min. before adding both cheeses.
  4. Preheat oven to 400 degrees.
  5. Once cheese is added, begin to assemble the egg rolls (detailed instructions on how to fold the egg rolls can be found on the back of the egg roll package). I use a heaping spoonful of veggie & cheese mixture for each egg roll.
  6. Place the egg rolls on cookie sheets that have been sprayed with cooking or vegetable oil spray. Brush the top of each roll with olive oil.
  7. Bake in the oven for about 10-12 minutes or until tops of egg rolls are browned a bit.
  8. Serve with sour cream if desired.
Recipe by Grey Stripes & Denim at