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Healthy Chili’s Southwestern Egg Rolls

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5 from 4 reviews

  • Author: Liz Moody



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⁣


  1. Preheat your oven to 400 degrees Fahrenheit. 
  2. 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. 
  3. Add corn, beans, spinach, green onion and spices; cook for 10 more minutes, stirring regularly. Remove from heat and add cheese if using. ⁣
  4. 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.
  5. 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.
  6. 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.
  7. Cut the egg rolls on the diagonal (Chili’s style), and serve with the avocado ranch!