Ingredients
Scale
Southwestern Egg Rolls
- 1 red bell pepper, finely chopped
- 1 yellow onion, finely chopped
- 1 cup frozen corn
- 1 15 ounce can canned black beans, rinsed and drained
- 3/4 cup frozen spinach
- 4 green onions, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1/2 cup pasture raised cheddar or pepper jack (totally optional; they’re great either way)
- Avocado oil, to cook
- Fine-grain sea salt
- 10 soft taco-sized tortillas (use Siete Foods for grain-free)
Avocado Ranch Dressing
- 1 very-ripe avocado, mashed
- 1 1/4 cups unsweetened yogurt of choice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat a drizzle of avocado oil in a large skillet over medium-high heat. Add bell pepper, yellow onion and a big pinch of salt. Cook until edges turn brown, about 10 minutes.
- Add corn, beans, spinach, green onion and spices; cook for 10 more minutes, stirring regularly. Remove from heat and add cheese if using.
- Toss one tortilla in the oven at a time for 30 seconds or so, until they’re just warm and pliable. Add a line of filling and roll like a burrito.
- Repeat on remaining tortillas, placing seam side down on a parchment-lined pan. Brush with avocado oil and bake for about 20 minutes, until bottoms are brown. Flip and cook for 5-10 more minutes, until both sides are even.
- While your burritos bake, make your dressing by combining all ingredients in a bowl and stirring together. Or, for a smoother sauce, add all ingredients to a blender, and blend until smooth.
- Cut the egg rolls on the diagonal (Chili’s style), and serve with the avocado ranch!
Keywords: healthy chili's southwestern egg rolls