southwestern “egg rolls”

2 tsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup frozen corn, thawed
1 cup frozen chopped spinach, thawed
1 can black beans, drained and rinsed
2 Tbsp fajita or taco seasoning (alternately, use a combination of chili powder, cayenne, cumin, and garlic powder)
Kosher salt
8 medium whole wheat flour tortillas
8 oz pepper jack cheese, grated (can use non-dairy cheese to make it vegan)
1/2 cup canola oil
1/2 cup mayonnaise (can use eggless to make it vegan)
1/4 cup cilantro salad dressing

1. Heat the oil in a pan over medium-high heat.
2. Saute the onion and pepper until soft, about 5 minutes, and then add the corn, spinach, black beans, seasoning, and salt. Stir and cook for about 15 minutes, stirring occasionally.
3. Heat the canola oil in a large pan over medium-high heat.
4. Spoon about 1/2 cup in the center of a tortilla and spread out to about 1 inch from the edge. Sprinkle with 1 oz of the grated cheese and fold like a burrito.
5. Once the oil is hot, place the folded tortillas into into the oil, seam side down, and pan-fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
6. Combine the mayonnaise and dressing and stir.
7. Cut each “egg roll” in half on a diagonal and serve with the creamy cilantro dipping sauce.

Notes: should test it out in the oven, perhaps brush each “egg roll” with oil once it’s stuffed.