I am so so so so sorry for the delay in post. I am so so so so hot.
When the weather gets hot, the hot eat popsicles.
It’s been nothing but popsicles, water, fruit, and crackers out of the box for this girl. Who wants to cook when it’s 100 degrees outside?
Not me. Not me at all.
There was one cool day in the last week where I managed to put down my popsicle long enough to throw together something that actually required a bake in the oven.
Some may call this dish an appetizer.
I call it delicious and satisfying.
And that’s a lot coming from someone who has a such a distinguished, refined, popsicle-loving palate like yours truly.
I’m roasting again today. It’s another blazing hot day outside and I really don’t feel like cooking. I’m off to the freezer to see if there are any popsicles. Don’t judge.
2C frozen corn, thawed
1 (15oz) can black beans, drained and rinsed
1 (10oz) pack frozen spinach, thawed and squeezed
1 1/2C cheese (rec: mexican or cheddar)
1 (4oz) can diced green chiles, drained
4 green onions, chopped
1/2tsp chili powder
sprinkle of pepper, salt (to taste)
1/4tsp cayenne pepper
1 package egg roll wrappers (~24)
In a bowl, combine corn, black beans, spinach, cheese, chiles, green onion, cumin, chili powder, salt, pepper, and cayenne pepper. Mix well. I highly recommend you taste mixture before adding salt – it might be salty enough with cheese and other canned ingredients.
Lay an egg roll wrapper out onto work surface with one corner pointing towards you. Place about 1/4C in the center. Roll the egg rolls – ‘egg-roll’ style. Don’t know what that means? Check this out. Seal the edges using water.
Preheat oven to 425. Spray cooking sheet with no-stick spray. Place egg rolls onto baking dish seam side down. Spray the top of the egg rolls with no-stick spray. Cook for 7-8 minutes. Turn egg rolls. Cook for additional 7-8 minutes. Serve while warm with salsa for dipping.