Cookout

Southwest "eggrolls" is for Dinner.

Southwest "eggrolls" takes 15 minutes to prepare.

Southwest "eggrolls" takes 10 minutes to cook.

Southwest "eggrolls" makes 12 servings.

The ingredients for Southwest "eggrolls" are:

3/4 cup pico de gallo (homemade or store-bought)
1/2 medium red bell pepper
2 cups frozen spinach
1 can (16 oz.) black beans, rinsed and drained
1/2 cup corn, fresh (cooked), frozen or canned
12 corn tortillas
1 1/2 Tbsp canola oil or cooking spray
1 Tbsp cumin
1 Tbsp Tomato and Chicken Bouillon

Here is how you make Southwest "eggrolls":

Heat canola oil in frying pan over medium/medium-high heat. Chop red bell pepper. Add pepper and pico de gallo to pan to saute, cooking out most of the juice. Reduce heat and add spinach, beans, corn, bouillon, and cumin. Stir until well blended and remove from heat.Spray cookie sheet with cooking spray, and place 1/12 of mixture in corn tortilla and roll up (Corn tortillas will roll easily if lightly toasted in a dry skillet over a medium high heat). Bake at 400 degrees for 10 minutes.Number of Servings: 12Recipe submitted by SparkPeople user WYNSDAYSCHILD.

The nutritional information for Southwest "eggrolls" is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 135.9

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 360.9 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 4.3 g
• Protein: 4.9 g

Southwest "eggrolls" is Mexican cuisine.

The dietary needs meet for Southwest "eggrolls" is Vegetarian