I had egg roll wrappers left over from making my Asian vegan egg rolls, so I went and started a pot of black beans. Since we only eat organic, I've discovered it's mucho cheaper to buy dried organic beans than buying cans. I love black beans & have for as long as I can remember. I simply boil the beans for several hours & only add salt.
Once beans are done (or just open a can, drain & rince), in a skillet combine whatever delicious ingredients you enjoy. I chose black beans, corn, green onion, bell pepper, garlic. Oh yah & oodles of cilantro...cause I LOVE it!
Saute long enough to get all the yumminess mixed together & friendly with one another. Now it's time to start wrappin' up your egg rolls.
Turn the wrapper like a diamond, put a couple of tablespoons of the filling in the middle. From the bottom, raise to cover the veggies. Fold the left side over, then the right.
Oh yah (go ahead & crank your oven up to around 525*...gonna crisp these rolls up to make them *seem* like they're fried)
After you get them done, spray 'em down with EVOO (I use spray EVOO)
Throw them under the heat & let them start crisping up.
What goes great with Southwestern food? You got it, some pico or some salsa.
Believe me, I hear you. What truly goes best with these egg rolls is the avocado/cucumber dipping sauce. HOWEVER, I was entirely toooo excited about making it, that I totally forgot to take pictures. And, once it was finished, I started eating...and didn't stop till it was almost too late to share with Dan & the kiddos. Soooo, here's a picture of the final product with Pico, not delicious dipping sauce.
But I promise, I will blog the sauce very soon. (I'm craving it again!!!)
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