southwestern “egg rolls”: part two
1 tablespoon canola oil, plus more for frying (this recipe calls for a shallow, not deep, fry, so the oil should only come up about 1/4 inch on the side of the pan)
1 small onion, small dice
1 red bell pepper (this time I used orange because it was all I had, but I like the red against the rest of the colors)
1 1/2 cups frozen corn
4 cups frozen chopped spinach (from the bag, not a box, which is more compact), drained well
1 can black beans, drained and rinsed
1/4 cup taco (or fajita) seasoning
Kosher salt to taste
8 whole wheat tortillas
8 oz pepper jack cheese
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. Cook for about 15 minutes, stirring occasionally, until all of the liquid has evaporated and the mixture starts to stick together (almost like a thick paste).
3. Mash the mixture with a potato masher to break up most of the black beans and help all the ingredients stick together.
4. Spoon about 1/2 cup of the mixture in the center of each tortilla and spread out to about 1 inch from the edge. Sprinkle with 1 oz of the grated cheese and roll into a burrito.
5. Heat canola oil in a large pan over medium-high heat. Once the oil is hot, place the folded tortillas into into the pan, seam side down, and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
6. Cut each “egg roll” in half on a diagonal and serve with a creamy dipping sauce (I was too lazy to include in this recipe, but this time I used 2 parts plain, non-fat Greek yogurt to 1 part mayonnaise, blended with chipotles in adobo).
This is the second time documenting this recipe, but the third time I’ve made it. The second time, I brushed each “egg roll” with canola oil and baked in a 425-degree oven for about 20 minutes. It was good, but the flavor did not come close to the fried version. So, depending on your mood, either method works well, but fried is preferred.
Notes: make sure to cook out all the moisture in the vegetable mixture, otherwise the tortillas will get soggy and puff up. This round had excellent flavor but the moisture was a problem.