Description
Deliciously crunchy eggrolls filled with spicy black beans, cheddar cheese, and fresh vegetables, perfect as an appetizer or side dish.
Ingredients
Scale
- Flour tortillas (or corn, for gluten-free)
- 1 can black beans, well-drained
- 1 cup sharp cheddar cheese, shredded
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 fresh jalapeños, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Olive oil, for brushing
Instructions
- Preheat the oven to 400°F (200°C).
- Drizzle olive oil in a skillet over medium heat and sauté minced garlic for about a minute.
- Add diced bell peppers and cook until softened, about 3-4 minutes.
- Stir in black beans, jalapeños, and spices, and cook for another 3-4 minutes.
- Remove from heat and fold in cheddar until melted.
- Lay a tortilla flat and place a spoonful of filling in the center.
- Fold in the sides and roll tightly, ensuring filling stays inside.
- Repeat with remaining tortillas, brushing tops lightly with olive oil.
- Place eggrolls on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway.
Notes
Avoid overcrowding the baking sheet to ensure crispiness. Let filling cool before rolling to prevent tough tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 eggroll
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
Keywords: eggroll, southwest, baked, vegetarian, spicy, appetizer