mexican-style egg rolls

Enjoy these fiesta egg rolls as a party appetizer or for dinner. You can make ahead and refrigerate or freeze- then pop in the oven when you have company. They're a perfect restaurant-style appetizer for watching the game. I tried baking them to be healthy, but they were much more amazing fried in a little oil! So I definitely recommend frying over baking if they're for a party. Serve them with chipotle ranch, and they're heaven.

You'll Need:

Egg Roll Wraps- 20

Refried Beans- 1 Can
Black Beans- 1 Can, drained & rinsed
Corn- 1 bag, frozen (Steamfresh) - cooked
Avocado- 1- skinned & sliced
Sour Cream- 1/3 cup
Cheddar Cheese- Shredded
*Jalepeno Peppers- diced (optional)

Seasonings- to taste
Garlic- 2-3 cloves, minced & cooked
Onion Salt
Garlic Powder  
Cumin
Pepper
Cayenne Pepper- if not using jalapenos

In food processor- blend refried beans, black beans and sour cream. (You want there to be chunks of black bean, so don't overblend.)

Remove blade and stir in by hand jalapeno peppers/cayenne pepper, garlic, onion salt, garlic powder, cumin and pepper until mixed. Stir in corn by hand.

Lay wonton wrappers down diagonally. Spoon about 2-3 tablsepoons of mix onto center of wonton wrappers- top with avocado slices & cheddar cheese.

Fold in both sides, then the botton corner. Roll up.

If you're making ahead- put in freezer now.

To Fry:
Put in pan with about 2-3 tbsp of oil. Cook until all sides are crispy, about 5 minutes. Drain on paper towels.

To Bake:Brush both sides with olive oil and bake at 400 until golden & crispy- about 15 minutes.

If you're serving as a party appetizer, you can cut them in half for smaller portions. Serve with chipotle ranch.

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