Did everyone get to enjoy the long weekend?! I can't believe that the summer is over...or at least the unofficial end of summer. Bring on the fall!!!
As part of being my mom's
This little nugget was a hit with both of them.
1 can Corn (drained and rinsed to get rid of the excess sodium)
1 can black beans (drained and rinsed to get rid of the excess sodium)
3-4 scallions (finely chopped)
2 cloves of garlic (minced)
1 1/2 cups shredded cheese
1 package Eggroll wrappers
1/2 envelope Taco seasoning
In a large bowl, combine all ingredients but the eggroll wrappers. Place a large spoonful or so of the vegetable mixture in the middle of each eggroll wrapper, wetting the edge of the wrapper to seal.
Place the eggrolls on a cookie sheet that has been coated in non-stick spray. To ensure crispiness, spray the tops of each eggroll with non-stick spray as well.
Bake at 425 for 12-15 minutes. Serve with salsa and sour cream.
What's cooking in your kitchen?