- Egg roll wrappers (found in produce section in chilled area)
- 1 can black beans
- 1 12oz bag frozen corn
- ½ cup shredded cheddar cheese (i use sharp cheddar for more flavor)
- 1 small onion
- chicken (if I’m cooking for Christian. I leave it out for me since the beans are there for a protein)
- 2 avocados
- ¼ cup mayonnaise
- ¼ cup sour cream
- Lime juice
- Spices (pepper, Lawry’s garlic salt, cumin, chili powder)
Directions:
Heat oven to 375 degrees. Cook frozen corn in boiling water. Drain black beans. Saute onions in olive oil on medium-low heat. Combine black beans, corn, onion, and shredded cheese in mixing bowl. If using chicken, cook first and add to mixing bowl. Add 2-3 tablespoons diagonally in the egg roll wrapper. Bring up the bottom corner and then the sides. Be sure to use water to seal sides. Place on greased baking dish. Once you place all the egg rolls, put a little oil on each (I use a pastry brush) to help crisp them up. Cook for 7 minutes and then flip them. Cook an additional 7 minutes and remove from the oven to cool.
For the avocado sauce, dice up 2 avocados and combine with mayo, sour cream, and lime juice (I use the little lime ball, not fresh lime) until it has the flavor/texture you want.
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