Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 2 jalepenos (seeded, and diced)
  • 1-1/2 cups frozen corn (thawed)
  • 1 (14-ounce) can black beans (rinsed and drained)
  • 2 cups shredded cooked chicken
  • 1 green onion (chopped)
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons taco seasoning (Use packaged or make your own)
  • 12 (6-inch) egg roll wrappers

Instruction

  • Preheat your oven to 400 degrees F.
  • In a large skillet, over medium heat, add olive oil. Add red and green bell peppers and jalapenos and cook for about 5 minutes or until the vegetables are softened. Then stir in corn, black beans, and chicken. Add in taco seasoning. Saute’for about 3 minutes or until everything is heated through. Stir in green onions and cheese.
  • Begin filling egg rolls. Place a wrapper in front of you with one of the corners pointing toward you. Place 1/4 cup filling in the corner of the wrapper.
  • Place about a 3 - 4 Tablespoons of the filling in the middle of the egg roll wrapper. Foll the corner nearest you over the filling. Tuck in the sides around the filling, and roll the egg roll.Repeat until all the filling has been used.
  • Spray a baking sheet with cooking spray. Place the egg rolls on the baking sheet and spray the egg rolls with cooking spray. Bake for approximately 20-25 minutes, or until the egg rolls are golden brown in color. Turn the egg rolls once halfway through the baking process. Allow the eggrolls to cool for a about 5 minutes, then cut the egg rolls in half in a diagonal and serve with your favorite dip or dressing.