spinach & black bean egg rolls

2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup (4 oz) shredded reduced-fat Mexican cheese blend
1 can (4 oz) chopped green chilies, drained
4 green onions, chopped
1 tsp ground cumin
1/2 tsp pepper
1/2 tsp chili powder
20 egg roll wrappers
Cooking spray
Salsa and reduced-fat ranch salad dressing, optional (not included in nutritional info)

1. In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
2. Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers.

Number of Servings: 20

Recipe submitted by SparkPeople user JWIGGINS07.