Southwest Egg Rolls
These Southwest Egg Rolls are a delightful fusion of flavors, combining spicy black beans, corn, peppers, and cheese, all wrapped in a crispy tortilla. Perfect as an appetizer or snack, they are easy to make and packed with taste.
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 frying pan or deep fryer
- 1 slotted spoon or spatula
- 1 baking sheet (optional)
- 1 paper towels for draining
- 1 cooking thermometer (optional)
Ingredients
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned, drained
- 1 each red bell pepper, diced
- 1 each green bell pepper, diced
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 large flour tortillas
- Oil for frying (vegetable or canola)
Instructions
- In a mixing bowl, combine the black beans, corn, diced red and green bell peppers, shredded cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are incorporated.
- Lay a tortilla flat on a clean surface. Spoon approximately 2-3 tablespoons of the filling onto the lower third of the tortilla. Fold the sides over the filling and then roll it up tightly from the bottom. Secure with a toothpick if necessary. Repeat with the remaining tortillas and filling.
- Heat oil in a frying pan or deep fryer to 350°F (175°C).
- Carefully place the egg rolls in the hot oil (do not overcrowd). Fry for about 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Serve hot with salsa, guacamole, or sour cream for dipping.
Notes
For a healthier version, you can bake the egg rolls at 400°F (200°C) for about 15-20 minutes, flipping halfway through until crispy.
Feel free to add additional spices or ingredients like jalapeños for extra heat or spinach for added nutrition.
These egg rolls can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven for the best texture.