I love Mexican food! So when I found this recipe I could’t wait to try it. One of my favorite things about these are that they are finger food. Anything my 3 year old niece can eat with her hands is something she is more likely to eat. So I hope you like these as much as we did!
These were fun and easy to make. You can adapt these to your families needs. I have a nephew that for some reason won’t eat meat. My sister-in-law has tried hiding it in all kinds of ways and he still finds it and picks it out. These are easy to swap out ingredient and replace them with something that will work for your toddler. Take out the meat and add a different kind of bean. Or try a yellow or a red pepper. It’s a great recipe to experiment with.
You are going to need:
15 oz can of black beans-drained and rinsed
10 oz can of Mexicorn-drained
4 oz can of diced green chilies
1 small bell pepper-I couldn’t find a small one so I used half of a large one
1 cup of cubed chicken-I used 2 small chicken breasts and it was the perfect amount of meat
1 cup of Mexican blend cheese
1 teaspoon of ground cumin
1 teaspoon of chili powder
1 teaspoon of salt
1/2 teaspoon of black pepper
Egg Roll Wrappers
Olive Oil
To start preheat your oven to 425
Combine the black beans, corn, green pepper, chicken and green chilies
Then add the chili powder, cumin, salt and black pepper
Combine all
Stir in your cheese. I love cheese so I added more than the recipe called for.
Get a spoon and your egg roll wrappers ready
Spoon your mixture onto the wrapper. Don’t spoon into the middle but more to one side and don’t get too close to edges.
Fold in the sides
Then fold over and roll up the egg roll
It will make a nice tidy egg roll. Repeat this step until you have used all the wrappers or filling. I had more filling than wrappers. The filling is also great to use for tacos.
Load the egg rolls onto a baking sheet and brush with olive oil. Bake them for 15 minutes.
Once done, the Mexican Egg Rolls are great with guacamole and sour cream.
Enjoy!
Mexican Egg Rolls
These are great for a easy toddler friendly meal.
Ingredients
- 1 15 oz can Black Beans drained and rinsed
- 1 small Bell Pepper I used half of a large one
- 1 10 oz can Mexicorn drained
- 1 4 oz can Diced Green Chilies
- 1 cup Cubed Chicken I used 2 small chicken breasts
- 2 cups Mexican Blend Cheese
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 package Egg Roll Wrappers
- 1 tbsp olive oil
Instructions
Preheat oven to 425 degrees
Stir to combine all the ingredients except for the olive oil and the egg roll wrappers in large bowl.
Lay an egg roll wrapper flat on your table. Spoon about 3-4 tablespoons of the filling into the middle bottom of the wrapper, leaving some space around the edges. Fold the side seams in and roll up the wrapper. Place egg roll on baking sheet. The pictures above demonstrate the best way to roll up the egg roll.
Repeat with remaining egg roll wrappers until you run out of filling or egg roll wrappers.
Brush the tops of each egg roll with olive oil.
Bake at 425 for 15 minutes, you know they are done when the edges are a crispy brown
Recipe Notes
original recipe found at Family Food on the Table