Description
Indulge in the delightful crunch of Southwestern Egg Rolls bursting with a savory blend of shredded chicken, black beans, and fresh corn. Paired with a zesty cilantro avocado sauce, these egg rolls make for an irresistible appetizer or main dish that’s sure to impress at any gathering. Easy to prepare and packed with flavor, they’re perfect for game nights or family dinners.
Ingredients
Scale
- 4 large flour tortillas
- 1 cup cooked and shredded chicken
- 1 cup canned black beans, rinsed
- 1 cup corn (fresh or frozen)
- 2 jalapeños, diced (adjust to taste)
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro, chopped
- 1 ripe avocado
- 2 tbsp lime juice
- ¼ cup sour cream
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix shredded chicken, black beans, corn, jalapeños, cheddar cheese, and cilantro until well combined. Squeeze in lime juice and mix again.
- Place about 2-3 tablespoons of filling on one edge of each tortilla. Roll tightly while tucking the sides in.
- Arrange rolled egg rolls seam-side down on a parchment-lined baking sheet. Lightly spray with cooking oil. Bake for 15-20 minutes until golden brown.
- While baking, blend avocado, sour cream, lime juice, salt, and cilantro in a food processor until smooth for the sauce.
- Let the egg rolls cool slightly before serving with the cilantro avocado sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 egg rolls (100g)
- Calories: 260
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg