1 can Southwestern corn, drained
1 can Pinto Beans, drained
1 can Basil Oregano Garlic Tomatoes, slight drain
1/2 Sweet Red Bell Pepper, chopped
1 Onion (Sm./Med.)
About 1 in. Jalapeno, minced
2T + 1tsp Taco Season (From Packet)
1tsp McCormick’s Cajun Season
1/4tsp Garlic Powder
Few good cracks of Fresh Cracked Black Pepper
1/2c Shredded Mild Cheddar Cheese
Egg Roll Wraps
Extra Virgin Coconut Oil (Or Butter Flavor Cooking Spray)
Butter Flavor Cooking Spray Skillet. Cook Onions and Red Pepper for a few minutes. Add in Corn, Beans, Tomatoes, Jalapeno, Black Pepper, Cajun. Cook down some, then add in Taco Season. Simmer for a while. Mix in cheese. Continue to simmer til nice and thick.
Spoon onto Egg Roll Wraps. Roll up, using water to seal edges. Heat skillet with Coconut Oil (Or Butter Flavor Cooking Spray – Coconut Oil tastes BEST!!!). Brown all side. Eat alone, or with Sour Cream.
Under 150 Calories if using Butter Flavor Cooking Spray to brown Egg Rolls. About 160 if using a few Tablespoons of Coconut Oil.
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