deannastag
Copy Cat Southwestern Eggrolls
You guys, I have a secret I need to share.....
I love nothing more than to eat at Chili's. HA! Seriously, if Stephen & I are able to sneak away for a quick lunch, we will totally pop over to Chili's to share their Bottomless Tostada Chips & Salsa and the Southwestern Eggrolls. You guys already know I have a small obsession with Chips & Salsa anyway, so just add Eggrolls to that list.
I set out on a mission to recreate Chili's famous Southwestern Eggroll recipe. The only problem is, I don't like frying food at home. It makes such a mess, and let's be honest, I already have enough messes to clean up! So, I decided to make these Eggrolls and then bake them in the oven.
I'm not tooting my horn or anything, but they are so good!! Ok, fine.....TOOT TOOT!
The no-fry, bake only copy cat Southwestern Eggrolls were so incredibly delicious and very easy to make!
Enjoy y'all!
Xoxo,
D
Copy Cat Southwestern Eggrolls
Ingredients:
8 Flour Tortillas (I buy the medium size, not the large burrito ones)
1 Can of Black Beans, drained and rinsed
1 & 1/2 cups of shredded cheese (I used a Mexican blend for this recipe)
1/2 small yellow onion, diced
1/2 of an orange bell pepper, diced
1 cup of spinach
1 TBL chili powder
1 TBL ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 TBL dried oregano
Directions:
Preheat your oven to 400 F.
In a pan, sauté the diced onion & the diced orange bell pepper for 3-5 minutes. Next, add the drained black beans and the cup of spinach. Sauté just until the spinach is wilted. Add all of the spices and mix well. Lastly, put in the shredded cheese and combine.
On a flat surface using a cutting board with your tortillas laid out, put a large spoonful of the mixture close to the top of the tortilla. Start by folding the top portion of the tortilla over the mixture and then folding both sides of the tortilla in while rolling it up. Think of rolling up like you would a burrito. Place your rolled up eggrolls, seam side down, onto a lined cookie sheet. Spray the tops with Avocado Oil cooking spray.
Bake at 400 F for about 15 minutes or until they are golden brown and slightly crispy. Remove the eggrolls from the oven and serve with your favorite dipping sauce. We like a good Chipotle Ranch around here!
