Baked Southwestern Eggroll
(Yield: 20 egg roll)
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Blackened Shrimp Tacos
Black Bean Mango Salsa and Jalapeno Aioli
(Yields 8-10 Tacos)
1 1/2 lb Shrimp, medium
Tortillas ( You can use cold or warm them on a skillet)
3 Tbsp paprika
3 Tsp ground cumin
3 Tsp onion powder
3 Tsp garlic powder
3 Tsp dried thyme
3 Tsp dry mustard
1 3/4 Tsp Kosher salt
1/2 Tsp cayenne pepper
3 Tbsp extra virgin olive oil
Combine all ingredients for the seasoning in a large zip-lock bag.
Add the shrimp, seal, and shake well to coat.
( If you want to, you can add olive oil to the zip lock bag to make the seasoning a paste. This helps the seasoning stick to the shrimp)
Making the blackened shrimp:
Heat a large frying pan over medium-high heat and add the olive oil. Once the oil is hot, add the shrimp. Sear about 2 minutes per side.
Making the Jalapeno Aioli:
1/2 cup mayo
1 jalapeno (seeds removed)
2 cloves garlic
1 lime zested and juiced
1/4 Tsp kosher salt
A dash of fresh black pepper
Put all ingredients in a food processor or blender and puree.
(We used our single serve Ninja blender)
Making Black Bean Mango Salsa:
1 can black beans
1 mango, peeled and diced
1/2 small red onion, diced
1 lime juiced, about 2 Tbsp
1/4 Cup Orange Juice
2 Tbsp cilantro, chopped
1 jalapeno, diced
1/2 Tsp Kosher salt
A dash of fresh black pepper
Put all ingredients in a bowl and mix.
Making The Tacos:
Place a few spoonfuls of the black bean mango salsa on top of the tortilla, add the shrimp, drizzle with jalapeno aioli, and top with some cilantro.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Blackened Shrimp Tacos
Black Bean Mango Salsa and Jalapeno Aioli
(Yields 8-10 Tacos)
1 1/2 lb Shrimp, medium
Tortillas ( You can use cold or warm them on a skillet)
3 Tbsp paprika
3 Tsp ground cumin
3 Tsp onion powder
3 Tsp garlic powder
3 Tsp dried thyme
3 Tsp dry mustard
1 3/4 Tsp Kosher salt
1/2 Tsp cayenne pepper
3 Tbsp extra virgin olive oil
Combine all ingredients for the seasoning in a large zip-lock bag.
Add the shrimp, seal, and shake well to coat.
( If you want to, you can add olive oil to the zip lock bag to make the seasoning a paste. This helps the seasoning stick to the shrimp)
Making the blackened shrimp:
Heat a large frying pan over medium-high heat and add the olive oil. Once the oil is hot, add the shrimp. Sear about 2 minutes per side.
Making the Jalapeno Aioli:
1/2 cup mayo
1 jalapeno (seeds removed)
2 cloves garlic
1 lime zested and juiced
1/4 Tsp kosher salt
A dash of fresh black pepper
Put all ingredients in a food processor or blender and puree.
(We used our single serve Ninja blender)
Making Black Bean Mango Salsa:
1 can black beans
1 mango, peeled and diced
1/2 small red onion, diced
1 lime juiced, about 2 Tbsp
1/4 Cup Orange Juice
2 Tbsp cilantro, chopped
1 jalapeno, diced
1/2 Tsp Kosher salt
A dash of fresh black pepper
Put all ingredients in a bowl and mix.
Making The Tacos:
Place a few spoonfuls of the black bean mango salsa on top of the tortilla, add the shrimp, drizzle with jalapeno aioli, and top with some cilantro.
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