Ingredients
Equipment
Method
Preparation
- Preheat your oven to 400°F (200°C). In a large bowl, mix together shredded chicken, black beans, bell peppers, green onions, chili powder, cumin, garlic powder, and salt.
- Lay a tortilla on a clean surface and place about two tablespoons of the filling in the center. Fold in the sides and roll tightly. Repeat with remaining tortillas and filling.
- Arrange egg rolls seam-side down on a greased baking sheet. Brush lightly with oil for crispiness.
Baking
- Bake for 20-25 minutes until golden brown, flipping halfway through for even cooking.
Dipping Sauce Preparation
- While baking, combine sour cream, lime juice, and hot sauce in a small bowl for dipping sauce. Adjust hot sauce according to your spice preference.
- Serve warm with the dipping sauce on the side.
Nutrition
Notes
Feel free to customize the filling by adding diced avocado, corn, or jalapeños for an extra kick. You can also swap the chicken for black beans or tofu for a vegetarian twist. Store leftover egg rolls in an airtight container in the fridge for up to three days. To reheat, bake them in the oven at 375°F for about 10-15 minutes until they're crispy again.