Southwestern Eggrolls

Ingredients
-2 Cans Black Beans, drained
- 1 Can Corn, drained
- 1 Frozen Spinach Brick, thawed and drained
- 4 Cloves Chopped Garlic
- 1/2 Onion, Minced
- 1 Red Bell Pepper, Minced
-1/2 cup Monteray Jack cheese (or vegan cheese sauce)
- 1/2 cup refried beans
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Pepper
- 2 tsp Salt
- dash Oregano
- 15 - 20 Flour Tortilla, 7 Inch
- 3 Tbsp Olive Oil
- toothpicks


Directions
1. In large fry pan or pot, heat Olive oil. Add Onions. Cook several mintes
2. Add garlic and bell pepper. Cook until fragrant.
3. Add black beans, corn, spinach.
4. Add spices.
5. Cook 10 minutes over low heat.
6. Add cheese and refried beans. Take off heat.
7. Spoon about 1/3 cup into center of tortilla. Fold over so that you are folding away from you. Pull the top flap back while pushing down, to bring the stuffing back. Fold sides in and roll tightly.
8. Secure with toothpick.
9. After rolling all of the egg rolls, place in a dish and freeze. It is important that the eggrolls are not touching each other, so that they do not freeze to each other.
10. Freeze about 4 hours.
11. Once ready to cook, heat enough oil for deep frying to 375 degrees F.
12. Cook about 12 minutes.
13. Once cooked, place on paper towel to drain oil.
14. While cooking the rest, put the cooked ones in a warm oven to keep warm.
15. Cut in halves and serve.