Vegetarian South Western Egg Rolls

Ingredients

1 package of Wonton Wrappers (usually around 12-15 wrappers per package) 
1 can of black beans (negro frijoles) rinsed and drained 
1 cup frozen corn kernels 
1 small red bell pepper, diced 
1 cup purple cabbage, chopped into small pieces 
½ cup yellow onion, diced 
8 ounces Cabot Pepper Jack, shredded (about 2 cups)
1-2 teaspoons cumin  
2 teaspoons chile powder 
1 teaspoon garlic powder   
1 tablespoon oil (or parchment paper) 
Stone baking sheet or cookie sheet 

Optional dips: sour cream, guacamole, favorite salsa

Directions

PREHEAT oven to 450° with the rack in the middle. 

COMBINE all ingredients (except wonton wrappers and oil) in a large bowl. Mix well.

PLACE a golf ball size amount of the filling in the lower ⅓ of the wonton wrapper with a small spoon. Fold the bottom of the wrapper over the mixture and gently press the mixture to tightly press it all together. Fold the two sides over your first fold, just like a burrito, pressing any of the mixture back inside. Continue to roll closed and place folded side down on a very lightly greased stone baking sheet or on a cookie sheet lined with parchment paper.       

BAKE at 450° for 15-20 minutes until crispy and golden brown. (I did not need to turn my egg rolls at all. They crisped up quite nicely.)

SERVE hot with condiments of choice.

Recipe and photo courtesy of Simply Healthy Family.