I love the southwestern egg-rolls at Chili’s, but since my family I needed a vegetarian version. So I threw together some of my favorite ingredients into this copy-cat recipe. They were a huge hit with the family! I served them with a homemade chimichurri sauce which turned out to cut the flavors of the egg-rolls perfectly. What do you guys think?
What you’ll need:
1 Cup Frozen Corn – Thawed
1 Cup Frozen Spinach – Thawed
1 Can Unsalted Black Beans
1 Cup Tomato Sauce
1 Red Bell Pepper – Finely Chopped
1 Onion – Finely Chopped
2 Jalapenos – Finely Chopped
1 Cup Pepper Jack – Shredded
10 Flour Tortillas
1 tbs Chili Powder
1 tsp Cumin
1 tsp Black Pepper
1 tsp Salt
The How To:
In a sauce pan, heat 1 tsb of olive oil over medium high heat.
Add bell pepper, onion, and jalapenos. Cook until for 3 – 4 minutes.
Add spinach, corn, and black beans.
Add tomato sauce.
Add chili powder, cumin, pepper, and salt. Stir well and remove from heat. Transfer to another bowl.
After mixture cools down add cheese and mix well.
Place some of the mixture in a warmed tortilla and roll like a wrap.
In a frying pan add about 1 cup of vegetable oil (so it is about an inch in depth) and heat over medium.
When oil is hot place the roll-up with the flap down into the oil. Fry until golden brown.