Description
Southwestern Egg Rolls combine the bold flavors of classic ranch, avocado, black beans, corn, rotisserie chicken, and spices all wrapped in crispy flour tortillas. These appetizer rolls bring a zesty twist to your snack or party menu with a delicious blend of creamy, spicy, and savory ingredients.
Ingredients
Scale
Dressing & Avocado Mixture
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
- 1 tablespoon + ¼ cup avocado oil
Vegetables & Spices
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
Main Filling
- One 15-ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (I use Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepperjack cheese (sub Monterey Jack)
- ¼ cup finely chopped fresh cilantro
Wrapping
- 8 burrito-sized flour tortillas
Instructions
- Prepare the Dressing and Avocado Mixture: In a bowl, combine ¾ cup of SideDish Classic Ranch, ½ avocado, and 1 tablespoon lime juice. Mash together until creamy and well blended. Set aside.
- Sauté Vegetables and Spices: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add ½ cup diced red bell pepper, ½ cup diced red onion, and 2 minced garlic cloves. Cook until softened, about 5 minutes. Stir in 1 teaspoon kosher salt, ½ teaspoon pepper, 1 tablespoon chili powder, and ½ teaspoon ground cumin to coat the vegetables evenly.
- Add Beans, Corn, Chicken, and Liquids: Stir in drained black beans, 1 cup frozen corn, and 1 cup diced rotisserie chicken. Pour in ½ cup low sodium chicken broth, 2 tablespoons fresh lime juice, and 1 tablespoon hot sauce. Cook until heated through and most liquid is absorbed, about 5-7 minutes. Then, add 4 cups baby spinach and cook until wilted.
- Add Cheese and Cilantro: Remove skillet from heat and stir in 1 cup shredded pepperjack cheese and ¼ cup finely chopped fresh cilantro until well combined.
- Assemble the Egg Rolls: Lay a burrito-sized flour tortilla flat. Spread a generous spoonful of the ranch avocado mixture down the center. Top with a hearty scoop of the filling mixture. Fold in the sides and roll tightly to form an egg roll. Repeat with remaining tortillas and filling to make 16 rolls.
- Cook the Egg Rolls: Heat ¼ cup avocado oil in a large skillet over medium-high heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.
- Serve: Serve warm as an appetizer or snack with extra ranch or hot sauce for dipping.
Notes
- You can substitute rotisserie chicken with cooked shredded turkey or cooked beans for a vegetarian option.
- For a gluten-free version, use gluten-free tortillas.
- Instead of frying, you can bake the egg rolls in a preheated oven at 400 degrees Fahrenheit for 20 minutes, flipping halfway through for a lighter option.
- Make sure to drain and rinse the canned black beans well to reduce sodium content.
- Add extra lime juice or hot sauce to taste if preferred spicier or tangier.
- Use non-stick spray or a small amount of oil in the pan to control the fat content when frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 31 mg
